Honey kiwifruit tea and preparation method thereof

Abstract

The invention discloses honey kiwi fruit tea and a preparation method thereof, and relates to the technical field of beverage preparation, the honey kiwi fruit tea comprises the following components: 20-30 parts of kiwi fruit puree, 10.5-17.5 parts of wild cliff honey, 4.5-7.5 parts of rhodiola rosea honey, 0.1-0.3 part of lactobacillus plantarum, 2.5-3.5 parts of xylooligosaccharide, 0.8-1.2 parts of citric acid, 0.4-0.6 part of malic acid, and 0.5-1.2 parts of a tea leaf extract. According to the honey kiwifruit tea, through unique component combination, synergistic improvement of multiple health effects is achieved, the salidroside, larger than or equal to 0.3%, in the rhodiola rosea honey and the vitamin C in the kiwifruit puree achieve the synergistic effect, the human body blood oxygen saturation degree of a drinker can be improved, the hypoxia condition of altitude stress is effectively handled, and meanwhile, the honey kiwifruit tea has a good health care effect. Under the protection of honey, a system composed of lactobacillus plantarum and xylooligosaccharide can improve intestinal flora after entering the intestinal tract of a human body, greatly improve the micro-ecological environment of the intestinal tract and enhance digestive absorption and immune functions of the human body.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage preparation, and specifically to a honey kiwi tea and its preparation method. Background Art

[0002] In today's beverage market, consumers' demand for tea drinks with unique flavors and health benefits is increasing day by day. As a beverage that combines the sweetness of honey and the freshness of kiwis, honey kiwi tea has received extensive attention. Tea drinks are not only a daily choice for quenching thirst but also an important way for people pursuing a healthy lifestyle to supplement nutrition and regulate body functions. With the improvement of people's living quality, the requirements for the quality, taste, nutritional components, and functionality of tea drinks are becoming increasingly strict, which prompts the beverage industry to continuously explore and innovate to meet consumers' diverse needs.

[0003] However, in terms of ingredients, most existing honey kiwi tea products only use ordinary honey and fail to fully explore the potential of synergistic effects between honey and other ingredients. For example, in traditional honey kiwi tea, honey only serves to provide sweetness and does not utilize the unique nutritional components of honey from different nectar sources. For instance, salidroside contained in rhodiola honey can synergistically produce special effects such as anti-altitude sickness with vitamin C in kiwis. In terms of the preparation process, conventional methods are difficult to effectively protect the activity of probiotics and cannot ensure the survival and proliferation of Lactobacillus plantarum in a complex environment, greatly reducing the function of the product in regulating the intestinal microecology. At the same time, the treatment and addition methods of tea extracts are also relatively simple, and the compounding advantages with other ingredients are not fully utilized.

[0004] In summary, the existing honey kiwi tea can no longer meet consumers' expectations for high-quality and multi-functional tea drinks in terms of ingredient selection and preparation methods. Developing a new honey kiwi tea through innovative ingredient systems and preparation processes to enhance the nutrition, flavor, and functionality of the product has important market significance and application value. Summary of the Invention

[0005] The purpose of the present invention is to make up for the deficiencies of the existing technology and provide a honey kiwi tea and its preparation method. Through a unique combination of ingredients, it realizes the synergistic improvement of multiple health effects. The salidroside ≥0.3% in rhodiola honey and vitamin C in kiwi puree act synergistically to increase the blood oxygen saturation of drinkers and effectively cope with hypoxia conditions such as altitude sickness. At the same time, the system composed of Lactobacillus plantarum and xylo-oligosaccharides, protected by the high osmotic pressure of honey, can improve the intestinal flora after entering the human intestine, greatly improve the intestinal microecological environment, and enhance the body's digestion, absorption, and immune functions.

[0006] To solve the above technical problems, the present invention provides the following technical solutions: On the one hand, a honey kiwi tea, the composition of the fruit tea includes:

[0007] Kiwi puree: 20-30 parts;

[0008] Wild cliff honey: 10.5-17.5 parts;

[0009] Rhodiola honey: 4.5-7.5 parts;

[0010] Lactobacillus plantarum: 0.1-0.3 parts;

[0011] Xylo-oligosaccharide: 2.5-3.5 parts;

[0012] Citric acid: 0.8-1.2 parts;

[0013] Malic acid: 0.4-0.6 parts;

[0014] Tea extract: 0.5-1.2 parts;

[0015] Purified water: used to adjust the viscosity and make up to 100 parts of the total mass.

[0016] Furthermore, the content of salidroside in the Rhodiola honey is ≥0.3%, and the mass ratio of wild cliff honey to Rhodiola honey is 7:3.

[0017] Even further, the Lactobacillus plantarum is composed of trehalose and pectin in a mass ratio of 1:2.

[0018] Even further, the tea extract is a compound of green tea polyphenols and oolong tea polysaccharides in a mass ratio of 3:1.

[0019] Even further, the molar ratio of citric acid to malic acid is controlled at 2:1.

[0020] On the other hand, a preparation method of honey kiwi tea, the specific steps of the preparation method are as follows:

[0021] S100, Honey base pretreatment: Mix wild cliff honey and Rhodiola honey in a mass ratio of 7:3, heat up in a gradient of 40-45°C, and keep the time ≤30 minutes to obtain a composite honey base;

[0022] S200, Bacteria and prebiotic co-blending: Under sterile conditions, pre-blend Lactobacillus plantarum and xylo-oligosaccharide in a mass ratio of 1:10-1:12 to obtain a bacteria and prebiotic mixture;

[0023] S300, Fruit puree treatment: Mix kiwi puree and the composite honey base, and add the bacteria and prebiotic mixture in three times, with an interval of 5 minutes each time, to obtain a mixed solution;

[0024] S400, Acidity Adjustment: Add citric acid and malic acid to the mixed solution, adjust the pH to 3.8 - 4.2, and simultaneously add tea extract. Stir at 55°C until completely dissolved, with an interval of 5 - 8 minutes for each addition;

[0025] S500, Final Mixing and Preparation: During the dissolution process, add pure water simultaneously to adjust the viscosity to obtain honey kiwi tea liquid.

[0026] Furthermore, the gradient temperature increase in S100 is specifically as follows:

[0027] First stage: Maintain at 38°C for 5 minutes, with a rotation speed of 50 rpm;

[0028] Second stage: Maintain at 42°C for 15 minutes, and increase the rotation speed to 120 rpm;

[0029] Third stage: Maintain at 45°C for 10 minutes and then immediately cool to 25°C.

[0030] Furthermore, when adding the probiotic mixture three times in S300:

[0031] The first time, add 40% of the total amount of kiwi puree and compound honey base mixture;

[0032] The second time, add 30% of the total amount;

[0033] The third time, add 30% of the total amount.

[0034] Compared with the prior art, this honey kiwi tea and its preparation method have the following beneficial effects:

[0035] First, through a unique combination of ingredients, the honey kiwi tea of the present invention realizes the synergistic improvement of multiple health effects. The salidroside ≥ 0.3% in rhodiola honey and vitamin C in kiwi puree act synergistically to increase the blood oxygen saturation of drinkers and effectively cope with the hypoxia situation of altitude sickness. At the same time, the system composed of Lactobacillus plantarum and xylooligosaccharides, protected by honey, can improve the intestinal flora after entering the human intestine, greatly improve the intestinal microecological environment, enhance the body's digestion, absorption and immune functions. In addition, green tea polyphenols and oolong tea polysaccharides in the tea extract further strengthen the antioxidant health effect of the product, providing a good taste for consumers while caring for their health.

[0036] Other advantages, objectives and features of the present invention will be described to some extent in the subsequent specification, and to some extent, will be obvious to those skilled in the art based on the study of the following text, or can be taught from the practice of the present invention. Brief Description of the Drawings

[0037] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the accompanying drawings required in the description of the embodiments or the prior art. Obviously, the accompanying drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other accompanying drawings can be obtained based on these drawings.

[0038] Figure 1 It is a flowchart of a preparation method of honey kiwi tea. Detailed implementation manners

[0039] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following will, in conjunction with the accompanying drawings and preferred embodiments, detail the specific implementation manners, structures, features and their effects of the present invention as follows.

[0040] A kind of honey kiwi tea, its composition components include: 20 - 30 parts of kiwi puree; 10.5 - 17.5 parts of wild cliff honey, 4.5 - 7.5 parts of rhodiola honey, and the content of salidroside in the rhodiola honey is ≥ 0.3%, the mass ratio of wild cliff honey to rhodiola honey is 7:3, 0.1 - 0.3 parts of Lactobacillus plantarum, this Lactobacillus plantarum is composed of trehalose and pectin according to the mass ratio of 1:2, 2.5 - 3.5 parts of xylo-oligosaccharide; 0.8 - 1.2 parts of citric acid, 0.4 - 0.6 parts of malic acid, the molar ratio of citric acid to malic acid is 2:1, 0.5 - 1.2 parts of tea extract, this tea extract is a compound of green tea polyphenols and oolong tea polysaccharides according to the mass ratio of 3:1, and purified water is added to make the total mass reach 100 parts, as Figure 1 shown, the specific steps of its preparation method of honey kiwi tea are as follows:

[0041] S100. Pretreatment of honey base: Mix wild cliff honey and rhodiola honey according to the mass ratio of 7:3, and carry out gradient heating. In the first stage, maintain at 38°C for 5 min with a rotation speed of 50 rpm; in the second stage, heat up to 42°C and maintain for 15 min, and increase the rotation speed to 120 rpm; in the third stage, heat up to 45°C and maintain for 10 min and then immediately cool to 25°C to obtain a composite honey base;

[0042] S200. Co - mixing of bacteria and prebiotics: Under aseptic conditions, premix Lactobacillus plantarum and xylo - oligosaccharide according to the mass ratio of 1:10 - 1:12 to obtain a bacteria - prebiotic mixture;

[0043] S300. Treatment of fruit pulp: Mix kiwi puree and the composite honey base, and add the bacteria - prebiotic mixture in three times. The first time, add 40% of the mixing amount of kiwi puree and the composite honey base. After an interval of 5 min, the second time, add 30% of the mixing amount, and then after another interval of 5 min, the third time, add 30% of the mixing amount to obtain a mixed solution;

[0044] S400, Acidity adjustment: Add citric acid and malic acid to the mixed solution, adjust the pH to 3.8 - 4.2, and simultaneously add tea extract. Stir at 55°C until completely dissolved, with an interval of 5 - 8 minutes between each addition;

[0045] S500, Final mixing and preparation: During the dissolution process, simultaneously add purified water to adjust the viscosity to obtain honey kiwi tea liquid.

[0046] Example 1

[0047] Raw material composition: 20 parts of kiwi puree, 10.5 parts of wild cliff honey, 4.5 parts of rhodiola honey, 0.1 part of Lactobacillus plantarum, 2.5 parts of xylooligosaccharide, 0.8 part of citric acid, 0.4 part of malic acid, 0.5 part of tea extract, and 61.2 parts of purified water.

[0048] Preparation steps

[0049] Honey base pretreatment: Mix wild cliff honey and rhodiola honey in a mass ratio of 7:3, and perform gradient heating. The first stage is maintained at 38°C for 5 minutes with a rotation speed of 50 rpm; the second stage is heated to 42°C and maintained for 15 minutes, and the rotation speed is increased to 120 rpm; the third stage is heated to 45°C and maintained for 10 minutes and then immediately cooled to 25°C to obtain a composite honey base.

[0050] Bacteria and prebiotic co - blending: Under sterile conditions, premix Lactobacillus plantarum and xylooligosaccharide in a mass ratio of 1:10 to obtain a bacteria - prebiotic mixture.

[0051] Fruit puree treatment: Mix kiwi puree and the composite honey base, and add the bacteria - prebiotic mixture in three times. The first time, add 40% of the mixed amount of kiwi puree and the composite honey base. After a 5 - minute interval, the second time, add 30% of the mixed amount, and after another 5 - minute interval, the third time, add 30% of the mixed amount to obtain a mixed solution.

[0052] Acidity adjustment: Add citric acid and malic acid to the mixed solution, adjust the pH to 3.8, and simultaneously add tea extract. Stir at 55°C until completely dissolved, with an interval of 5 minutes between each addition.

[0053] Final mixing and preparation: During the dissolution process, simultaneously add purified water to adjust the viscosity to obtain honey kiwi tea liquid.

[0054] Drink effect: The synergy between salidroside in rhodiola honey and vitamin C in kiwi puree. After drinking this drink for a period of time, the average blood oxygen elevation rate reaches 10%, helping to improve the oxygen transportation and utilization efficiency of the human body. After testing one week after product storage, the survival rate of Lactobacillus plantarum is 85%. This indicates that under the high osmotic pressure environment of honey and the synergy with xylo-oligosaccharide, the activity of probiotics is effectively protected. The retention rate of vitamin C is 80%, and a taste score is conducted, with an average score of 7.5. The drink has a strong kiwi fruit aroma and the sweetness of honey, with a refreshing taste and moderate acidity.

[0055] Example 2

[0056] Raw material composition: 25 parts of kiwi puree, 14 parts of wild cliff honey, 6 parts of rhodiola honey, 0.2 part of Lactobacillus plantarum, 3 parts of xylo-oligosaccharide, 1 part of citric acid, 0.5 part of malic acid, 0.8 part of tea extract, 50.5 parts of purified water.

[0057] Preparation steps

[0058] Honey base pretreatment: The same as Example 1.

[0059] Probiotic and prebiotic co - blending: Under sterile conditions, Lactobacillus plantarum and xylo-oligosaccharide are pre - blended at a mass ratio of 1:11 to obtain a probiotic and prebiotic mixture.

[0060] Fruit puree treatment: The same as Example 1.

[0061] Acidity adjustment: Citric acid and malic acid are added to the mixture to adjust the pH to 4.0, and the tea extract is added simultaneously. Stir at 55°C until completely dissolved, with a 6 - minute interval for each addition.

[0062] Final blending and production: The same as Example 1.

[0063] Drink effect: The average blood oxygen elevation rate is 11%. After storing for one week, the survival rate of Lactobacillus plantarum is 88%, the retention rate of vitamin C is 82%, reducing the oxidative loss of vitamin C, and the average score is 8 points. The taste of the drink is more balanced.

[0064] Example 3

[0065] Raw material composition: 30 parts of kiwi puree, 17.5 parts of wild cliff honey, 7.5 parts of rhodiola honey, 0.3 part of Lactobacillus plantarum, 3.5 parts of xylo-oligosaccharide, 1.2 parts of citric acid, 0.6 part of malic acid, 1.2 part of tea extract, 38.4 parts of purified water.

[0066] Preparation steps

[0067] Honey base pretreatment: The same as Example 1.

[0068] Bacteria and prebiotic blending: Under aseptic conditions, Lactobacillus plantarum and xylooligosaccharide were premixed at a mass ratio of 1:12 to obtain a bacteria-prebiotic mixture.

[0069] Fruit pulp treatment: The same as in Example 1.

[0070] Acidity adjustment: Citric acid and malic acid were added to the mixture to adjust the pH to 4.2, and tea extract was added simultaneously. The mixture was stirred at 55 °C until completely dissolved, with an 8-minute interval between each addition.

[0071] Final mixing and preparation: The same as in Example 1.

[0072] Effect of the drink: The average blood oxygen elevation rate reached 12%. The relatively high content of rhodiola honey and kiwi puree made the effect of anti-altitude sickness more obvious. After storage for one week, the survival rate of Lactobacillus plantarum was 90%, the retention rate of vitamin C was 85%, and the average score was 8.2 points. The drink had a strong aroma and a mellow taste.

[0073] Example 4

[0074] Raw material composition: 22 parts of kiwi puree, 12 parts of wild cliff honey, 5 parts of rhodiola honey, 0.15 part of Lactobacillus plantarum, 2.7 parts of xylooligosaccharide, 0.9 part of citric acid, 0.45 part of malic acid, 0.6 part of tea extract, 56.2 parts of purified water.

[0075] Preparation steps

[0076] Honey base pretreatment: The same as in Example 1, but the temperature was adjusted to 39 °C in the first stage, maintained for 6 minutes, and the rotation speed was 60 rpm.

[0077] Bacteria and prebiotic blending: Under aseptic conditions, Lactobacillus plantarum and xylooligosaccharide were premixed at a mass ratio of 1:10.5 to obtain a bacteria-prebiotic mixture.

[0078] Fruit pulp treatment: The same as in Example 1.

[0079] Acidity adjustment: Citric acid and malic acid were added to the mixture to adjust the pH to 3.9, and tea extract was added simultaneously. The mixture was stirred at 55 °C until completely dissolved, with a 6-minute interval between each addition.

[0080] Final mixing and preparation: The same as in Example 1.

[0081] Effect of the drink: The average blood oxygen elevation rate was 10.5%. After storage for one week, the survival rate of Lactobacillus plantarum was 86%, the retention rate of vitamin C was 81%, and the average score was 7.8 points. The drink had a relatively refreshing taste, and the fine-tuning of the honey base pretreatment made the flavor of honey more prominent.

[0082] Example 5

[0083] Raw material composition: 28 parts of kiwi puree, 16 parts of wild cliff honey, 6.5 parts of rhodiola honey, 0.25 part of Lactobacillus plantarum, 3.2 parts of xylo-oligosaccharide, 1.1 parts of citric acid, 0.55 part of malic acid, 1 part of tea extract, 43.4 parts of purified water.

[0084] Preparation steps

[0085] Honey base pretreatment: The same as Example 1, but the temperature is adjusted to 43 °C in the second stage, maintained for 13 min, and the rotation speed is 130 rpm.

[0086] Bacteria and prebiotic co-blending: Under aseptic conditions, Lactobacillus plantarum and xylo-oligosaccharide are pre-blended at a mass ratio of 1:11.5 to obtain a bacteria and prebiotic mixture.

[0087] Fruit puree treatment: The same as Example 1.

[0088] Acidity adjustment: Citric acid and malic acid are added to the mixed solution to adjust the pH to 4.1, and the tea extract is added synchronously. Stir at 55 °C until completely dissolved, with an interval of 7 min for each addition.

[0089] Final blending and preparation: The same as Example 1.

[0090] Effect of the drink: The average blood oxygen elevation rate is 11.5%. After storage for one week, the survival rate of Lactobacillus plantarum is 89%, the retention rate of vitamin C is 83%, the average score is 8.1 points, the drink has a rich taste, and the adjustment of honey base pretreatment makes the flavor combination of honey and kiwi more harmonious.

[0091] Comparative Example 1

[0092] Raw material composition: 25 parts of kiwi puree, 20 parts of ordinary honey, 0.2 part of Lactobacillus plantarum, 3 parts of xylo-oligosaccharide, 1 part of citric acid, 0.5 part of malic acid, 70.3 parts of purified water.

[0093] Preparation steps

[0094] Filter the ordinary honey and set it aside. Under aseptic conditions, Lactobacillus plantarum and xylo-oligosaccharide are pre-blended at a mass ratio of 1:11 to obtain a bacteria and prebiotic mixture. The kiwi puree and ordinary honey are mixed, and the bacteria and prebiotic mixture is added in three times in the same manner as in Example 1 to obtain a mixed solution. Citric acid and malic acid are added to the mixed solution to adjust the pH to 4.0, and purified water is added to adjust the viscosity to obtain the drink.

[0095] Drink effect: The average oxygen saturation increase rate is only 3%. Due to the use of ordinary honey, lacking salidroside in Rhodiola honey, it cannot produce an effective synergistic effect with vitamin C in kiwi puree, resulting in poor oxygen saturation improvement effect. After storage for one week, the survival rate of Lactobacillus plantarum is 70%. The osmotic pressure and composition of ordinary honey are different from those of the compound honey base, and its protective effect on probiotics is weak. The retention rate of vitamin C is 70%, and the average score is 5 points. The drink taste is relatively single, lacking the unique flavor brought by the compound honey base, and the overall taste is not rich enough.

[0096] Comparative Example 2

[0097] Raw material composition: 25 parts of kiwi puree, 14 parts of wild cliff honey, 6 parts of Rhodiola honey, 1 part of citric acid, 0.5 part of malic acid, 0.8 part of tea extract, 52.7 parts of purified water.

[0098] Preparation steps

[0099] Honey base pretreatment: The same as in Example 1.

[0100] Mix the kiwi puree with the compound honey base, add citric acid and malic acid, adjust the pH to 4.0, synchronously add the tea extract, stir at 55°C until completely dissolved, add purified water, and adjust the viscosity to obtain the drink.

[0101] Drink effect: The average oxygen saturation increase rate is 10%. Without adding Lactobacillus plantarum, the bacterial survival rate index is 0. The retention rate of vitamin C is 75%, and the average score is 6 points. The drink taste is relatively refreshing, but lacks the unique flavor brought by probiotic fermentation, and the overall taste is not mellow enough.

[0102] In summary, a kind of honey kiwi tea provided by Examples 1 to 5 has obvious advantages in terms of oxygen saturation increase rate, bacterial survival rate, VC retention rate, and taste score. The specific data are shown in the following table:

[0103] Category Blood oxygen elevation rate Bacterial survival rate VC retention rate Taste score Example 1 10％ 85％ 80％ 7.5 Example 2 11％ 88％ 82％ 8 Example 3 12％ 90％ 85％ 8.2 Example 4 10.5％ 86％ 81％ 7.8 Example 5 11.5％ 89％ 83％ 8.1 Comparative Example 1 3％ 70％ 70％ 5 Comparative Example 2 10％ 0 75％ 6

[0104] As can be seen from the above table, by analyzing the drink effect data of the examples and comparative examples, it can be clearly seen that different formulas and preparation processes have significant effects on the oxygen saturation increase rate, bacterial survival rate, VC retention rate, and taste score of honey kiwi tea. Among them:

[0105] In terms of the blood oxygen elevation rate, Examples 1 to 5 showed obvious advantages, with the blood oxygen elevation rate ranging from 10% to 12%. This is mainly due to the synergistic effect of salidroside in rhodiola honey and vitamin C in kiwi puree. As the content of rhodiola honey and kiwi puree increases, the blood oxygen elevation rate reaches the highest of 12%. In Comparative Example 1, due to the use of ordinary honey lacking salidroside, the blood oxygen elevation rate is only 3%, far lower than the level of the examples, fully demonstrating the key role of rhodiola honey in elevating blood oxygen. In Comparative Example 2, although there is rhodiola honey and kiwi puree, but lacking probiotics and xylooligosaccharide system, the blood oxygen elevation rate is 10%, indicating that probiotics and xylooligosaccharide may have a certain promoting effect on the synergistic effect of salidroside and vitamin C.

[0106] In terms of the survival rate of bacteria, the survival rate of Lactobacillus plantarum in the examples is between 85% and 90%, indicating that under the high osmotic pressure environment of honey and the synergistic effect with xylooligosaccharide, probiotics can be effectively protected. In Comparative Example 1, the survival rate of bacteria is only 70%, and ordinary honey cannot provide the same protective effect as the composite honey base, resulting in a lower survival rate of probiotics.

[0107] In terms of the retention rate of VC, the values in the examples are between 80% and 85%, reflecting that the low-temperature process and relatively mild treatment method adopted in the preparation process have a good protective effect on vitamin C. The VC retention rates of Comparative Example 1 and Comparative Example 2 are 70% and 75% respectively, lower than those of the examples, indicating that the probiotics and xylooligosaccharide system as well as the composite honey base contribute to stabilizing vitamin C to a certain extent and reducing its oxidative loss.

[0108] In terms of the taste score, the average score of the examples is between 7.5 and 8.2. The rich raw material combination, such as kiwi puree, composite honey base and tea extract, makes the drink have a strong fruity aroma, sweet honey flavor and unique tea flavor, with a mellow and balanced taste. The taste score of Comparative Example 1 is only 5 points, and the taste is relatively single, lacking the unique flavor brought by the composite honey base. The taste score of Comparative Example 2 is 6 points. Although it is refreshing, it lacks the unique flavor brought by probiotic fermentation, and the overall taste is not mellow enough.

[0109] In summary, the honey kiwi tea of the present invention shows obvious advantages in blood oxygen elevation, probiotic survival, vitamin C retention and taste through innovative ingredient combinations and preparation processes. Compared with traditional honey kiwi tea, it has higher nutritional value and better drinking experience, and can better meet the needs of consumers for high-quality and multifunctional tea drinks.

[0110] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the present invention has been disclosed above with the preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments of equivalent changes within the scope of the technical solution of the present invention by using the above-disclosed technical content. However, as long as it does not depart from the content of the technical solution of the present invention, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A honey kiwifruit tea, characterized in that: The ingredients of this fruit tea include: Kiwi puree: 20-30 portions; Wild cliff honey: 10.5-17.5 parts; Rhodiola rosea honey: 4.5-7.5 servings; Lactobacillus plantarum: 0.1-0.3 parts; Xylo-oligosaccharide: 2.5-3.5 parts; Citric acid: 0.8-1.2 parts; Malic acid: 0.4-0.6 parts; Tea extract: 0.5-1.2 parts; Purified water: used to adjust viscosity and make up to 100 parts of total mass.

2. The honey kiwifruit tea according to claim 1, characterized in that: The content of salidroside in the Rhodiola rosea nectar is ≥0.3%, and the mass ratio of wild cliff honey to Rhodiola rosea nectar is 7:

3.

3. The honey kiwifruit tea according to claim 1, characterized in that: The plant lactobacillus is composed of trehalose and pectin in a mass ratio of 1:

2.

4. The honey kiwifruit tea according to claim 1, characterized in that: The tea extract is a compound of green tea polyphenols and oolong tea polysaccharides in a mass ratio of 3:

1.

5. The honey kiwifruit tea according to claim 1, characterized in that: The molar ratio of citric acid to malic acid is controlled to be 2:

1.

6. A method for preparing honey kiwifruit tea, applicable to the honey kiwifruit tea according to any one of claims 1 to 5, characterized in that: The specific steps of the preparation method are: S100, honey base pretreatment: wild cliff honey and rhodiola rosea honey are mixed in a mass ratio of 7:3, and the temperature is gradually increased at 40-45° C. for a holding time of ≤30 minutes to obtain a composite honey base; S200, bacterial element blending: under aseptic conditions, premix Lactobacillus plantarum and xylooligosaccharide at a mass ratio of 1:10-1:12 to obtain a bacterial element mixture; S300, fruit pulp treatment: Mix the kiwifruit puree with the compound honey base, add the bacterial element mixture three times, each time with an interval of 5 minutes, to obtain a mixed solution; S400, acidity adjustment: add citric acid and malic acid to the mixture to adjust the pH to 3.8-4.2, add tea extract simultaneously, stir at 55°C until completely dissolved, and add each time for 5-8 minutes; S500, final mixing: During the dissolution process, pure water is added simultaneously to adjust the viscosity to obtain honey kiwi fruit tea liquid.

7. The method for preparing honey kiwifruit tea according to claim 6, characterized in that: The gradient heating in S100 is specifically as follows: Stage 1: 38°C for 5 min, rotation speed 50 rpm; Stage 2: 42°C for 15 min, with the speed increased to 120 rpm; The third stage: maintain 45℃ for 10min and then immediately cool to 25℃.

8. The method for preparing honey kiwifruit tea according to claim 6, characterized in that: When the S300 adds the bacterial element mixture three times: For the first time, add 40% of the mixture of kiwifruit puree and compound honey base; Add 30% of the mixed amount for the second time; The third addition was 30% of the mixed volume.

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