Novel Tieguanyin tea drink and preparation method thereof

Abstract

The invention discloses a novel Tieguanyin tea drink and a preparation method thereof, and relates to the technical field of tea drinks. The beverage comprises the following components: 10%-14% of special-grade Tieguanyin, 6%-10% of snow pear enzyme, 4%-6% of xylitol, 2%-5% of a roselle extract, 1%-3% of marine collagen, 1%-2% of compound prebiotics and the balance of magnetized water. A 0-4 DEG C / 25 DEG C / 40 DEG C alternate cold extraction system is established, flavor substances with different polarities are extracted in stages, lactobacillus plantarum LZ206 (the preservation number is CGMCC No.15624) is introduced for targeted debitterizing, volatile components are cured by adopting a beta-cyclodextrin-sodium alginate composite embedding technology, microencapsulated aroma locking is realized, and the flavor substances with different polarities are extracted in stages. The visual presentation of natural layering of the beverage is realized by regulating and controlling the refractive index, so that the visual attraction is improved, and triple breakthrough of nutrition, sense and functionality is realized.

Description

Technical Field

[0001] The present invention relates to the technical field of tea beverages, and specifically to a new type of Tieguanyin tea beverage and its production method. Background Art

[0002] Tieguanyin is one of the top ten famous teas in China. It is between green tea and black tea and belongs to the semi-fermented tea category. It has a dark and moist color, a golden and clear soup color, a mellow, sweet and fresh taste, a rich and long-lasting aroma, and is known as the beautiful name of "green leaves with red edges, and the fragrance remains after seven infusions". It is best known for its natural "orchid fragrance" and unique "Guanyin rhyme". It has the effects of clearing heat and reducing fire, reducing fat and blood sugar, delaying aging, and anti-inflammatory and anti-cancer.

[0003] Traditional Tieguanyin is usually brewed with hot water, but modern consumers prefer cold drinks or more convenient drinking methods. Existing tea beverages lack a sense of hierarchy, have a strong bitter taste, a single cold-brew flavor, a single nutrient composition, and the aroma of cold-brewed tea beverages is easily dissipated during storage and transportation. Therefore, we propose a new type of Tieguanyin tea beverage and its production method to solve the problems raised above.

[0004] The above information disclosed in this background art is only used to increase the understanding of the background art of the present invention. Therefore, it may include prior art that is not known to those of ordinary skill in the art. Summary of the Invention

[0005] The purpose of the present invention is to provide a new type of Tieguanyin tea beverage and its production method to solve the problems raised in the above background art.

[0006] To achieve the above purpose, the present invention provides the following technical solution: A new type of Tieguanyin tea beverage, comprising the following components: superfine Tieguanyin, Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics, microencapsulated aroma components, and magnetized water.

[0007] Preferably, the weight percentages of the components are as follows: superfine Tieguanyin 10% - 14%, Sydney enzyme 6% - 10%, xylitol 4% - 6%, roselle extract 2% - 5%, marine collagen 1% - 3%, compound prebiotics 1% - 2%, and the balance is magnetized water.

[0008] The present invention also provides a production method of a new type of Tieguanyin tea beverage, comprising the following steps:

[0009] Step 1, gradient cold extraction: Place superfine Tieguanyin in a three-stage cold extraction tank, inject 4°C magnetized water according to a tea-water ratio of 1:15, perform ultrasonic-assisted extraction for 20 minutes, then switch to static standing at 25°C for 1 hour, and finally raise the temperature to 40°C and maintain it for 15 minutes and then quickly cool down;

[0010] Step 2, Targeted Fermentation: Inoculate 2% of the activated LZ206 bacterial suspension (OD600 = 1.2), ferment at 32°C for 18 h in an anaerobic environment, monitor the pH value in real time until it reaches 5.2 ± 0.1 and then terminate, and immediately perform ultra-high pressure homogenization after pasteurization;

[0011] Step 3, Compound Blending: Sequentially add Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics, and microencapsulated aroma components using laminar flow mixing technology, achieve optical stratification through a refractive index regulator, and perform aseptic filling after filling with food-grade nitrogen.

[0012] Preferably, in Step 1, the ultrasonic assistance frequency is 20 - 40 kHz.

[0013] Preferably, in Step 2, pasteurization is carried out at 72°C for 15 s, and ultra-high pressure homogenization is performed at 200 MPa.

[0014] Preferably, in Step 3, the refractive index regulator is magnesium pectate, and the addition ratio is 0.03% - 0.10%.

[0015] Preferably, in Step 3, food-grade nitrogen is filled under a pressure of 0.15 MPa.

[0016] Preferably, the preparation process of the microencapsulated aroma component is as follows:

[0017] Pretreatment: Extract the aroma concentrate from fresh Tieguanyin leaves using supercritical CO2 (35 MPa / 45°C), add a saturated aqueous solution of β-cyclodextrin (concentration 18% w / v), and form an inclusion complex by magnetic stirring;

[0018] Compound Solidification: Add sodium alginate solution (2% w / v) in stages according to the gradient cooling method (50°C → 25°C → 4°C), and form a double-network gel microcapsule by crosslinking with CaCl2 (0.5 mol / L);

[0019] Post-modification Treatment: Regulate the porosity of the microcapsules using high-pressure microfluidization technology (150 MPa), and spray nano-scale SiO2 (particle size 30 nm) on the surface to enhance thermal stability.

[0020] Preferably, the mass ratio of β-cyclodextrin to sodium alginate is 7:3.

[0021] Compared with the prior art, the beneficial effects of the present invention are:

[0022] The present invention establishes an alternating cold extraction system at 0-4°C / 25°C / 40°C, extracts flavor substances with different polarities in stages, introduces Lactobacillus plantarum LZ206 (deposit number CGMCC No. 15624) for targeted debittering, uses β-cyclodextrin-sodium alginate composite embedding technology to solidify volatile components, realizes microencapsulation aroma locking, and achieves the visual presentation of natural layering of the beverage through refractive index regulation, enhancing visual attraction, and achieving triple breakthroughs in nutrition, sensory properties, and functionality.

[0023] The above summary is only for the purpose of the specification and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the production process of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0026] A new Tieguanyin tea drink includes the following components: 10%-14% of premium Tieguanyin, 6%-10% of snow pear enzyme, 4%-6% of xylitol, 2%-5% of roselle extract, 1%-3% of marine collagen, 1%-2% of compound prebiotics, and the balance of magnetized water.

[0027] A method for making a new Tieguanyin tea drink includes the following steps:

[0028] Step 1, gradient cold extraction: Place premium Tieguanyin in a three-stage cold extraction tank, inject 4°C magnetized water according to a tea-water ratio of 1:15, perform ultrasonic-assisted extraction at 20-40 kHz for 20 min, then switch to static standing at 25°C for 1 h, and finally raise the temperature to 40°C and maintain it for 15 min and then quickly cool down.

[0029] Step 2, targeted fermentation: Inoculate 2% of the activated LZ206 bacterial suspension (OD600 = 1.2), ferment at 32°C for 18 h in an anaerobic environment, monitor the pH value in real time until it reaches 5.2 ± 0.1 and terminate, perform pasteurization at 72°C for 15 s and then immediately perform ultra-high pressure homogenization at 200 MPa.

[0030] Step 3. Compound blending: Sequentially add Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics, and microencapsulated aroma components by using laminar flow mixing technology, achieve optical stratification through the refractive index regulator magnesium pectate, and then perform aseptic filling after filling food-grade nitrogen at 0.15 MPa.

[0031] Among them, the Sydney enzyme is self-fermented at 35 °C for 72 h; the xylitol is processed by nanocrystallization; the roselle extract is extracted by supercritical CO2; the marine collagen is decomposed into low molecular peptides or amino acids through enzymatic reaction, which is efficient, environmentally friendly and retains activity; in the compound prebiotics, the ratio of fructooligosaccharide to inulin is 3:1.

[0032] The preparation process of the microencapsulated aroma components is as follows:

[0033] Pretreatment: Extract the aroma concentrate from fresh Tieguanyin leaves by using supercritical CO2 (35 MPa / 45 °C), add a saturated aqueous solution of β-cyclodextrin (concentration 18% w / v), and form an inclusion complex by magnetic stirring.

[0034] Compound solidification: Add sodium alginate solution (2% w / v) in stages according to the gradient cooling method (50 °C → 25 °C → 4 °C), and form a double-network gel microcapsule by cross-linking with CaCl2 (0.5 mol / L). The mass ratio of β-cyclodextrin to sodium alginate is 7:3.

[0035] Post-modification treatment: Regulate the porosity of the microcapsules by using high-pressure microfluidization technology (150 MPa), and spray nano-SiO2 (particle size 30 nm) on the surface to enhance the thermal stability.

[0036] Example 1

[0037] Prepare the following components: 12% of special-grade Tieguanyin, 8% of Sydney enzyme, 5% of xylitol, 3% of roselle extract, 2% of marine collagen, 1.5% of compound prebiotics, and the balance of magnetized water.

[0038] Step 1. Gradient cold extraction: Place the special-grade Tieguanyin in a three-stage cold extraction tank, inject magnetized water at 4 °C according to a tea-water ratio of 1:15, perform ultrasonic-assisted extraction at 40 kHz for 20 min, then switch to static standing at 25 °C for 1 h, and finally raise the temperature to 40 °C and maintain it for 15 min and then quickly cool down.

[0039] Step 2. Targeted fermentation: Inoculate 2% of the activated LZ206 bacterial suspension (OD600 = 1.2), ferment in an anaerobic environment at 32 °C for 18 h, monitor the pH value in real time until it reaches 5.2 ± 0.1 and terminate, perform pasteurization at 72 °C for 15 s and then immediately perform ultra-high pressure homogenization at 200 MPa.

[0040] Step 3, compound blending: successively add Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics and microencapsulated aroma components by using laminar flow mixing technology, achieve optical stratification through the refractive index regulator magnesium pectate, and fill with food-grade nitrogen at 0.15 MPa and then perform aseptic filling.

[0041] Comparative Example 1

[0042] Tieguanyin tea beverage produced by traditional process (withering, fixation, rolling, baking).

[0043] I. Determination of catechin retention rate in Example 1 and Comparative Example 1

[0044] 1. Sample pretreatment

[0045] Take 10 mL of the tea beverage, filter it through a 0.45 μm filter membrane, add an equal volume of 80% methanol, and perform ultrasonic extraction (40 °C / 30 min); after centrifugation (8000 rpm / 10 min), take the supernatant for HPLC analysis.

[0046] 2. HPLC analysis conditions

[0047] Chromatographic column: C18 column (4.6×250 mm, 5 μm)

[0048] Mobile phase: A (0.1% formic acid water) - B (acetonitrile) gradient elution

[0049] Detection wavelength: 278 nm

[0050] Column temperature: 30 °C

[0051] 3. Calculation method

[0052] Retention rate (%) = (total amount of catechins in the Example 1 group / total amount of catechins in the fresh tea leaves of the raw material tea) × 100%. The synchronous determination of the traditional process group was used as a control.

[0053] II. Determination of the locking efficiency of volatile components in Example 1 and Comparative Example 1

[0054] 1. Headspace solid-phase microextraction (HS-SPME)

[0055] Take 5 mL of the tea beverage in a 20 mL headspace vial, insert a DVB / CAR / PDMS extraction head, equilibrate at 60 °C for 15 min, then adsorb for 40 min, desorb at 250 °C for 5 min and inject the sample;

[0056] 2. GC-MS analysis conditions

[0057] Chromatographic column: DB-WAX (60 m × 0.25 mm × 0.25 μm)

[0058] Temperature programming: 40°C (2 min) → 4°C / min → 230°C (10 min)

[0059] Ionization mode: EI, 70 eV

[0060] 3. Data processing

[0061] Match characteristic peaks through the NIST library and calculate the change in peak area of 15 key aroma components;

[0062] Locking efficiency (%) = (Retention in the microencapsulation group / Initial amount in the untreated group) × 100%.

[0063] III. Example 1 Stratification state stability test

[0064] 1. Visual observation system

[0065] Fill the sample into a transparent glass bottle (diameter 5 cm) and place it on an observation table with a black background; equipped with an LED cold light source (5000K), and the CCD camera automatically takes pictures and records every 2 hours.

[0066] 2. Dynamic monitoring of refractive index

[0067] Use a micro-sampler to separately extract the upper layer (0.5 cm depth) and the lower layer (0.5 cm from the bottom) liquids, measure the refractive index (n_D^25) with a refractometer, and calculate the difference Δn;

[0068] 3. Quantitative judgment criteria

[0069] Stratification failure determination: Δn < 0.015 or a visible turbid interface to the naked eye; the maintenance time is recorded until the time point when the failure characteristics first appear.

[0070] IV. Results

[0071] The results of the above tests are shown in the following table.

[0072] Index Example 1 Comparative Example 1 Verify method sensitivity Catechin retention rate (28 days) 92.7％ 68％ HPLC detection limit 0.01 μg / mL Linalool locking rate 89.3％ 55％ GC-MSRSD < 3% Stratification maintenance time 76h - Image analysis accuracy ±0.1 mm

[0073] The catechin retention rate of the new Tieguanyin tea drink of the present invention can be increased to 92.7% compared with the traditional process, the locking efficiency of the volatile aroma component linalool can reach 89.3%, and the natural stratification state can be maintained for 76 hours without demixing.

[0074] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic descriptions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. In addition, without contradiction, those skilled in the art can combine and combine the different embodiments or examples described in this specification and the features of different embodiments or examples.

[0075] Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

Claims

1. A new type of Tieguanyin tea drink, characterized in that, It includes the following components: superfine Tieguanyin tea, Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics and magnetized water.

2. The new Tieguanyin tea drink according to claim 1, characterized in that: The weight percentages of the components are as follows: superfine Tieguanyin tea 10% - 14%, Sydney enzyme 6% - 10%, xylitol 4% - 6%, roselle extract 2% - 5%, marine collagen 1% - 3%, compound prebiotics 1% - 2% and the balance magnetized water.

3. The manufacturing method of a new Tieguanyin tea drink as described in claims 1-2, characterized in that, It includes the following steps: Step 1, gradient cold extraction: Place superfine Tieguanyin tea in a three - stage cold extraction tank, inject 4°C magnetized water according to a tea - to - water ratio of 1:15, perform ultrasonic - assisted extraction for 20 min, then switch to static standing at 25°C for 1 h, and finally raise the temperature to 40°C and maintain it for 15 min and then rapidly cool down. Step 2, targeted fermentation: Inoculate 2% activated LZ206 bacterial suspension, ferment at 32°C for 18 h in an anaerobic environment, stop when the pH value is monitored in real - time to 5.2 ± 0.1, and immediately perform ultra - high - pressure homogenization after pasteurization. Step 3, compound blending: Use laminar flow mixing technology to sequentially add Sydney enzyme, xylitol, roselle extract, marine collagen, compound prebiotics and microencapsulated aroma components, achieve optical layering through a refractive index regulator, and perform aseptic filling after filling with food - grade nitrogen.

4. The manufacturing method of a new Tieguanyin tea drink according to claim 3, wherein: In the above - mentioned Step 1, the ultrasonic - assisted frequency is 20 - 40 kHz.

5. The manufacturing method of a new Tieguanyin tea drink according to claim 3, characterized in that: In the above - mentioned Step 2, pasteurization is carried out at 72°C for 15 s, and ultra - high - pressure homogenization is carried out at 200 MPa.

6. The manufacturing method of a new Tieguanyin tea drink according to claim 3, characterized in that: In the above - mentioned Step 3, the refractive index regulator is magnesium pectate, and the addition ratio is 0.03% - 0.10%.

7. The manufacturing method of a new Tieguanyin tea drink according to claim 3, characterized in that: In the above - mentioned Step 3, food - grade nitrogen is filled under a pressure of 0.15 MPa.

8. The manufacturing method of a new Tieguanyin tea drink according to claim 3, characterized in that: The preparation process of the microencapsulated aroma components is as follows: Pretreatment: Extract the aroma concentrate from fresh Tieguanyin tea leaves using supercritical CO2 (35 MPa / 45°C), add a saturated aqueous solution of β - cyclodextrin (concentration 18% w / v), and form an inclusion complex by magnetic stirring. Compound solidification: Add sodium alginate solution (2% w / v) in stages according to the gradient cooling method (50°C → 25°C → 4°C), and form a double - network gel microcapsule through cross - linking with CaCl2 (0.5 mol / L). Post - modification treatment: Use high - pressure micro - jet technology (150 MPa) to regulate the porosity of the microcapsules, and spray nano - scale SiO2 (particle size 30 nm) on the surface to enhance thermal stability.

9. The manufacturing method of a new Tieguanyin tea drink according to claim 8, characterized in that: The mass ratio of β - cyclodextrin to sodium alginate is 7:3.

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