Liuan guapian tea soda water beverage and preparation method thereof

Abstract

The invention relates to the technical field of soda water beverage preparation, and discloses a Lu'an Guapian tea soda water beverage and a preparation method thereof, and the soda water beverage comprises the following components by mass: 5-20 parts of Lu'an Guapian tea leaves; 60 to 95 parts of natural mineral water; 0.1 to 1.0 part of sodium ascorbate; 0.5 to 3.0 parts of tea polyphenol powder; 0.2 to 2.0 parts of sodium bicarbonate; the preparation method comprises the following steps: filtering natural mineral water to obtain pretreated water; extracting the Liuan Guapian tea leaves and the pretreatment water; transferring the extract liquor into a blending tank to obtain a semi-finished product soda water; and performing a cold filling process on the semi-finished product soda water to obtain the natural Lu'an Guapian tea soda water. The natural extraction technology is adopted, beneficial ingredients such as tea polyphenol, amino acid and caffeine are reserved to the maximum extent from the Liuan Guapian tea leaves, the beverage is endowed with strong tea fragrance and unique flavor, and the natural nutritional value of the tea leaves is kept.

Description

Technical Field

[0001] The present invention relates to the technical field of soda beverage preparation, specifically to Lu'an Guapian soda beverage and its preparation method. Background Art

[0002] With the continuous growth of consumers' demand for healthy beverages, tea beverages are gradually evolving from traditional hot drinks to ready-to-drink, low-sugar, and functional types. Among them, innovative beverages developed based on traditional famous green teas in China have gradually attracted market attention. Especially in the segment of bubble tea drinks, new-style beverages that combine the fragrance of tea and the carbonated taste have become new hotspots in tea beverage consumption.

[0003] Currently, the more common practice in the market is to extract green tea (including Lu'an Guapian) at high temperature to prepare a beverage base, and then make bottled tea beverages through processes such as hot filling. Such traditional processes are mature, easy to operate, and can meet the needs of industrial large-scale production.

[0004] However, in the existing beverage preparation technology, the high-temperature treatment process is prone to cause the loss of active ingredients such as tea polyphenols and theanine, resulting in the convergence of product flavors and the lack of the layering and freshness of fresh tea itself. Secondly, to improve the taste, some products use essence compensation or syrup for flavoring. Although it can cover up the bitterness, it also brings evaluations such as "strong essence flavor" and "unnatural taste". In addition, the filling method mostly relies on high-temperature sterilization, which destroys both the flavor and nutrition, and is prone to stability problems such as precipitation and discoloration during normal-temperature storage. In terms of weak base regulation, most products lack fine pH management, resulting in uncoordinated acid-base feeling and poor drinking experience. Therefore, the present invention provides Lu'an Guapian soda beverage and its preparation method to solve the deficiencies existing in the prior art. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides Lu'an Guapian soda beverage and its preparation method, which solves the problems of low flavor reduction, loss of component activity, extensive pH regulation, lack of antioxidant system, and poor normal-temperature microbial stability in existing tea-flavored soda beverages.

[0006] To achieve the above purposes, the present invention is realized through the following technical solutions: Lu'an Guapian soda beverage, including the following components in parts by mass: Lu'an Guapian tea leaves: 5 - 20 parts; Natural mineral water: 60 - 95 parts; Sodium ascorbate: 0.1 - 1.0 part; Tea polyphenol powder: 0.5 - 3.0 parts; Sodium bicarbonate: 0.2 - 2.0 parts.

[0007] Lu'an Guapian tea: 5 - 20 parts. The tea polyphenol compounds in Lu'an Guapian have the functions of antioxidation, antibacterial and free radical scavenging, which can delay the oxidation and deterioration of products and enhance the health care function; theanine helps to improve the flavor, balance the bitter and astringent taste and enhance the overall taste; an appropriate amount of caffeine enhances the refreshment and mental stimulation effect. In addition, the rich natural pigments and aromatic substances in green tea provide natural color and aroma for the drink.

[0008] Natural mineral water: 60 - 95 parts. Low-sodium mineral water reduces the sodium burden and is suitable for the daily healthy drinking needs, especially more friendly to people with hypertension; the natural mineral ions in water (such as calcium and magnesium) play an important role in regulating the balance of body fluid electrolytes and enhancing the taste level, and at the same time can also enhance the stability and sensory softness of soda water. The organic combination of the natural properties of mineral water and Lu'an Guapian tea improves the overall naturalness and healthiness of the product.

[0009] Sodium ascorbate: 0.1 - 1.0 part. Sodium ascorbate can be used as a highly efficient antioxidant to inhibit the oxidation and degradation reaction of tea polyphenols and other components during storage, extend the shelf life of the product, and at the same time can also improve the nutritional fortification effect of the drink, help to scavenge free radicals, enhance immunity, and keep the drink clear in color and fresh in flavor.

[0010] Tea polyphenol powder: 0.5 - 3.0 parts. Tea polyphenols have strong antioxidant activity, can capture and neutralize free radicals, help to slow down lipid oxidation and protect cells from oxidative damage; in addition, tea polyphenols can also enhance the taste level and inhibit the generation of strange smells, improving the overall quality of the drink.

[0011] Sodium bicarbonate: 0.2 - 2.0 parts. As an alkaline regulator, sodium bicarbonate can neutralize some free acids in the tea extract, reduce the sour and astringent feeling, and enhance the smoothness and refreshingness of the drink; at the same time, this component can produce a slight bubble stimulation in the mouth, enhancing the drinking experience. An appropriate amount of NaHCO3 also has the functions of antibacterial and stabilizing the drink system, preventing the quality decline of the product due to pH fluctuation during storage.

[0012] Preferably, the Lu'an Guapian tea is dry tea processed by the processes of fixation, rolling and baking, and is used for tea extraction or directly added after being ground into fine powder.

[0013] Preferably, the natural mineral water is low-sodium drinking natural mineral water taken from deep underground water sources, and its total dissolved solid content is 50 - 300 mg / L.

[0014] Preferably, the tea polyphenol powder is high-purity tea polyphenols extracted from green tea, with a content of not less than 90%, and the sodium ascorbate is a highly stable antioxidant in the form of a sodium salt of a water-soluble vitamin C.

[0015] A preparation method of Liuan Guapian soda beverage is also provided, including the following steps: S1. Filter the natural mineral water through a 0.22-μm microfiltration membrane to remove suspended particles, microorganisms and other impurities in the water, and obtain the pretreated natural mineral water; S2. Add high-quality Liuan Guapian tea leaves to an extraction tank according to the mass ratio of tea leaves to pretreated natural mineral water of 1:10 - 1:15 for natural extraction for 30 - 60 minutes to obtain an extraction solution rich in the active ingredients of Liuan Guapian; S3. Transfer the obtained Liuan Guapian tea leaf extraction solution to a blending tank, add sodium bicarbonate to the Liuan Guapian tea leaf extraction solution to control the pH value between 7.0 - 8.5, and obtain a bubble-free and stable semi-finished soda water; S4. Under the environment with a temperature of 4 - 8 °C, use the cold filling process to fill the blended semi-finished soda water into a packaging container that has been sterilized by ultraviolet rays and ozone, and seal it to obtain the finished natural Liuan Guapian tea-flavored soda water.

[0016] For step S1, select a polyethersulfone microfiltration membrane with a physical filtration accuracy of 0.22 μm, and cooperate with a constant water pressure control system (pressure control range: 0.1 - 0.3 MPa) to effectively remove suspended matters, organic impurities, colloids, algae and microorganisms with a particle size greater than 0.22 μm in the natural mineral water, and ensure the microbial safety and clarity of the beverage; In addition, optimize the filtration flux by adjusting the flow rate (controlled at 0.5 - 2.0 L / min) to keep the flavor and natural mineral components of the water undamaged, so as to provide a pure and stable solvent environment for the subsequent dissolution of the active ingredients of the tea.

[0017] For step S2, weigh the Liuan Guapian tea leaves treated by the processes of fixation, rolling and baking, and put them into a stainless steel jacketed extraction tank. Under the temperature control system, keep the water temperature stable at 85 °C ± 2 °C, and use a low-speed stirring method with a stirring frequency of 30 rpm to promote the release of components; The ratio of tea to water is set between 1:10 - 1:15. By dynamically controlling the extraction time of 30 minutes, ensure that the aroma substances are fully released but the crude fibers and other impurities that affect the taste are not overly dissolved.

[0018] For step S3, use a fully enclosed conveying system to introduce the extraction solution into the blending tank. After pre-detecting the initial pH value with a pH meter, slowly add the pre-weighed food-grade sodium bicarbonate (the addition amount is controlled within the range of 0.2 - 2.0 mass parts), and at the same time use a variable frequency stirring system to mix evenly at a speed of 30 rpm for 15 minutes to ensure that the bicarbonate is completely dissolved and evenly distributed; Monitor the pH value of the solution in real time, adjust the addition amount to keep the terminal pH between 7.0 - 8.5, and form a bubble-free, transparent, and stable weak alkaline base liquid.

[0019] For step S4, the semi-finished liquid is cooled through a stainless steel cooling system in a low-temperature environment (48 °C) and enters the fully enclosed filling channel while maintaining a constant temperature; before filling, the packaging containers and pipeline systems are treated with ultraviolet light (30 - 40 mJ / cm 2 , for 15 minutes) and ozone gas (concentration 1015 mg / m 3 , for a treatment time of 30 minutes) to effectively kill surface and crevice microorganisms; The filling equipment uses a sterile filling machine with a high cleanliness level to ensure no cross-contamination during the production process, and seals immediately after filling.

[0020] Preferably, the natural mineral water is filtered through a 0.22 μm microfiltration membrane, and the flow rate of the natural mineral water is controlled between 0.5 - 2.0 L / min.

[0021] Preferably, the steps for obtaining the extraction liquid rich in the effective components of Lu'an Guapian tea include the following: Use supercritical carbon dioxide extraction technology for natural extraction, and the extraction conditions include a temperature range of 4 °C to 10 °C and a pressure range of 0.1 MPa to 0.3 MPa; During the extraction process, use supercritical carbon dioxide as a solvent to effectively extract the beneficial components in the tea leaves.

[0022] Preferably, the steps for adding sodium bicarbonate to the Lu'an Guapian tea extraction liquid include the following: Precisely weigh 0.2 - 2.0 parts of sodium bicarbonate, then add it to the Lu'an Guapian tea extraction liquid and stir evenly to ensure that the sodium bicarbonate is fully dissolved; Control the stirring time within 10 - 15 minutes to ensure complete reaction and keep the pH value of the prepared solution between 7.0 - 8.5.

[0023] Preferably, the steps for adopting the cold filling process include the following: After the semi-finished soda water is sterilized by ultraviolet light and ozone, it is transported through a pipeline to a sterile filling equipment for filling; During the ultraviolet sterilization process, the ultraviolet irradiation intensity is 30 - 40 mJ / cm 2 , and the irradiation time is 15 - 20 minutes; The ozone sterilization is carried out at an ozone concentration of 10 - 15 mg / m 3 for sterilization, and the sterilization time is controlled within 20 - 30 minutes.

[0024] The present invention provides a Lu'an Guapian soda beverage and its preparation method. It has the following beneficial effects: 1. The present invention adopts a natural extraction technology, which maximally retains beneficial components such as tea polyphenols, amino acids, and caffeine from Lu'an Guapian tea leaves, endowing the beverage with a strong tea aroma and a unique flavor. It not only maintains the natural nutritional value of the tea leaves but also enhances the layering of the tea aroma. Compared with traditional tea-flavored beverages, a large amount of beneficial components are usually lost during the extraction process.

[0025] 2. The present invention adopts a cold-can aseptic process, strictly controlling microbial contamination in every link from raw material pretreatment to filling, effectively ensuring the safety and long-term stability of the beverage. This process avoids the damage to the flavor and nutritional components of the beverage caused by traditional high-temperature filling, ensuring that it is not prone to deterioration during the storage of the product. Compared with traditional technologies, the present invention significantly extends the shelf life of the product and avoids the taste changes and nutritional losses caused by high-temperature treatment.

[0026] 3. The present invention precisely regulates the addition amount of natural baking soda, making the pH value of the beverage stable between 7.0 - 8.5, showing weak alkalinity, and optimizing the body's acid-base balance. This delicate adjustment not only improves the mildness of the taste but also reduces the sour and astringent feeling, making the beverage more suitable for the general taste, avoiding overly strong acidity or alkalinity, providing a more balanced taste experience, and solving the discomfort problem caused by overly acidic or alkaline taste in the existing technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a flowchart of the preparation method of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts fall within the protection scope of the present invention.

[0029] Unless otherwise specified, the raw materials and reagents used in the following embodiments are all commercially available products or can be prepared by known methods.

[0030] Please refer to the appendix Figure 1 , Example 1: Preparation materials (by mass fraction): Lu'an Guapian tea leaves: 12 parts; Natural mineral water: 80 parts; Tea polyphenol powder: 1.5 parts; Sodium ascorbate: 0.5 part; Sodium bicarbonate: 1.0 part.

[0031] Preparation steps: Pretreated water: Take 80 parts of natural mineral water, filter it with a 0.22 μm polyethersulfone microfiltration membrane, control the flow rate at 1.0 L / min, remove suspended particles and microorganisms in the water to obtain pretreated water.

[0032] Tea extraction: Weigh 12 parts of dried Lu'an Guapian tea, mix it with the pretreated mineral water in a ratio of 1:12, place it in a jacketed extraction tank, extract at a water temperature of 85 °C for 45 minutes, and keep the stirring rate at 40 rpm to obtain a tea extract.

[0033] Blending: Transfer the tea extract to a blending tank, add 1.0 part of sodium bicarbonate, continuously stir for 10 minutes, adjust the pH to 7.5, then add 1.5 parts of tea polyphenol powder and 0.5 part of sodium ascorbate, and mix well to form semi-finished soda water.

[0034] Filling: Cool the semi-finished liquid under the condition of 4 - 6 °C and maintain a constant temperature. After ultraviolet sterilization (35 mJ / cm 2 and irradiate for 20 minutes) and ozone sterilization (12 mg / m 3 and act for 25 minutes), fill it into a sterile PET bottle and seal it immediately to obtain the finished Lu'an Guapian tea-flavored soda water.

[0035] Example 2: Preparation materials (by mass parts): Lu'an Guapian tea: 5 parts; Natural mineral water: 95 parts; Tea polyphenol powder: 0.5 part; Sodium ascorbate: 0.1 part; Sodium bicarbonate: 0.2 part.

[0036] Preparation steps: Pretreated water: Filter 95 parts of natural mineral water, use a 0.22 μm membrane for filtration, control the flow rate at 0.5 L / min to obtain a clean water body.

[0037] Tea extraction: According to the tea - water ratio of 1:15, add 5 parts of Lu'an Guapian tea to the extraction tank, let it stand and extract at a water temperature of 80 °C for 30 minutes, and the stirring frequency is 30 rpm to extract the effective components of the tea.

[0038] Blending: After transferring the extract to the blending tank, slowly add 0.2 part of sodium bicarbonate, stir for 15 minutes, adjust the pH to 7.0, then add 0.5 part of tea polyphenol powder and 0.1 part of sodium ascorbate, and stir evenly.

[0039] Filling: Cold filling is carried out at 4°C, with the ultraviolet irradiation intensity of 30 mJ / cm 2 , irradiated for 15 minutes, and the ozone concentration of 10 mg / m 3 , acting for 20 minutes, to complete the sterilization filling.

[0040] Example 3: Preparation materials (by mass parts): Lu'an Guapian tea: 20 parts; Natural mineral water: 60 parts; Tea polyphenol powder: 3.0 parts; Sodium ascorbate: 1.0 part; Sodium bicarbonate: 2.0 parts.

[0041] Preparation steps: Pretreated water: Filter 60 parts of natural mineral water using a 0.22 μm microfiltration membrane, control the flow rate at 2.0 L / min to ensure the water quality is clean and sterile.

[0042] Tea extraction: Take 20 parts of Lu'an Guapian tea, add the pretreated mineral water, and perform high-efficiency extraction at 90°C for 60 minutes at a ratio of 1:10, with a stirring rate of 60 rpm to obtain a strong extraction solution.

[0043] Formulation: Slowly add 2.0 parts of sodium bicarbonate to the tea extraction solution, stir for 10 minutes, and adjust the pH to 8.5; then sequentially add 3.0 parts of tea polyphenol powder and 1.0 part of sodium ascorbate, and stir evenly.

[0044] Filling: After cooling at low temperature (4°C), use a combination of ultraviolet (40 mJ / cm 2 , irradiated for 20 minutes) and ozone sterilization (15 mg / m 3 , acting for 30 minutes) for sterilization, and perform aseptic filling and sealing.

[0045] Comparative Example 1: Compared with Example 1, the difference is that tea polyphenol powder is not added, and the rest are the same.

[0046] Comparative Example 2: Compared with Example 1, the difference is that the addition amount of sodium ascorbate is set to 2.0 parts, and the rest are the same.

[0047] Comparative Example 3: Compared with Example 1, the difference is that sodium bicarbonate is not added, and the rest are the same.

[0048] Comparative Example 4: Compared with Example 1, the difference is that the addition amount of Lu'an Guapian tea is 3 parts, and the rest are the same.

[0049] Comparative Example 5: Compared with Example 1, the difference lies in that the cold filling process is not adopted, but the traditional hot filling is used instead, and the rest are the same.

[0050] Comparative Example 6: Compared with Example 1, the difference lies in that the 0.22μm microfiltration treatment step of natural mineral water is omitted.

[0051] Experiment 1: Experimental purpose: Through the simulated storage test under normal temperature storage conditions, observe the effects of the beverage flavor stability and appearance color change of Example 1, Comparative Example 1, and Comparative Example 2 to evaluate the actual effect of the antioxidant system.

[0052] Experimental steps: Sample preparation: Take 200 mL of each sample of Example 1, Comparative Example 1, and Comparative Example 2 and fill them into transparent PET bottles, seal them, number them, and place them in a light-proof and constant-temperature environment with the storage temperature set at 25°C ± 2°C.

[0053] Color recording: Take 20 mL of samples from each bottle on each detection day and place them in a colorless glass colorimetric dish, observe the color change of the liquid, and use the naked eye to judge whether visible color changes such as darkening, yellowing, and turbidity occur, and record the description.

[0054] Flavor detection: Open the bottle and take samples at each time point, and use the sense of smell and taste to record the change in aroma intensity and the freshness, irritation, or abnormal smell of the taste, and conduct subjective evaluation.

[0055] Precipitation situation: Observe whether there is precipitation at the bottom of each bottle by standing still. If so, record the color, state, and severity level (detailed data are shown in Table 1).

[0056] Table 1: Comparison of the antioxidant stability performance of different samples during storage From the experimental results, it can be obtained that the synergistic effect of tea polyphenol powder and sodium ascorbate has a significant effect in effectively delaying the color change of the product and maintaining the taste. As a natural antioxidant, tea polyphenols can capture free radicals and reduce the occurrence of oxidation reactions, which is crucial for maintaining the color and flavor of the beverage. Sodium ascorbate plays a role in enhancing the antioxidant ability of tea polyphenols. The combination of the two can not only delay the oxidation of natural substances in tea but also slow down the loss of tea aroma and the decline in taste caused by oxidation reactions. In addition, tea polyphenols themselves have natural antibacterial effects and also play a positive role in maintaining the hygiene and freshness of the beverage. Especially during the long-term storage process in the experiment, they can effectively inhibit the growth of harmful bacteria, thus improving the stability of the product.

[0057] The antioxidant system can maintain the flavor stability of the beverage for a long time at room temperature, especially showing a significant effect on protecting the color. In the comparative sample without adding an appropriate antioxidant system, as the storage time extended, the color significantly turned yellow and darkened, and at the same time, obvious off-flavors appeared. This phenomenon further verified the synergistic effect of the combination of tea polyphenols and sodium ascorbate in the antioxidant reaction, indicating that this component combination has obvious advantages in maintaining the balance of the long-term stability and taste of the product. By delaying the rate of the oxidation reaction, it can effectively maintain the original flavor and appearance of the beverage and reduce the quality loss during storage.

[0058] In addition, by appropriately proportioning tea polyphenol powder and sodium ascorbate, it is possible to effectively protect the components in the beverage, avoid oxidative damage caused by the external environment (such as temperature, light), and ensure that it can maintain the best flavor and color for a long time during the storage period. In addition, the precipitation problem in the experiment further emphasizes the necessity of the cleaning and purification process to ensure that the product maintains a clear and transparent appearance during long-term storage.

[0059] Experiment 2: Experiment purpose: To evaluate the effects of Example 1, Comparative Example 3, and Comparative Example 4 of the test samples on the taste balance, tea fragrance expression, pH comfort, and overall drinkability of the beverage.

[0060] Experiment steps: pH value detection: Use a standard pH test strip to preliminarily evaluate the acid-base value of the sample, read the color change and compare it with the standard color scale, and record the value.

[0061] Tea fragrance identification and evaluation: Place each group of samples in a clean and transparent glass, let it stand for 1 minute after opening the bottle, then smell it, record the tea fragrance intensity (obvious / slight / basically none), and judge whether the fragrance type is clear.

[0062] Comprehensive taste evaluation: Try the samples in a continuous sipping manner and record the following content respectively: Smoothness when entering the mouth (smooth / rough / relatively stimulating); Tea taste concentration (strong / moderate / relatively light); Aftertaste in the mouth (lasting / disappearing quickly / bitter taste).

[0063] Drinkability judgment: Based on the comprehensive feelings of color, pH, and taste, judge whether it is suitable for general taste to drink (detailed data are shown in Table 2).

[0064] Table 2: Comparison of taste flavors and drinkability performances of different samples In this experiment, Example 1 has the most ideal balance in terms of pH value, tea aroma, and taste. Its pH value is 7.4, which is close to neutral and can provide a suitable drinking experience. This pH range helps to clearly express the tea aroma while avoiding the adverse effects of too high or too low pH on the taste. The reaction mechanism shows that the acidic and alkaline components in tea are closely related to the volatility of tea aroma molecules. A suitable pH value helps to release more aroma molecules, thereby increasing the perceived intensity of the tea aroma.

[0065] The taste of Example 1 is smooth and gentle, with a moderate tea concentration, indicating that the production process of this sample can effectively control the extraction degree of tea leaves, ensuring a moderate concentration and a smooth taste. Too high or too low a concentration will affect the taste balance. Too strong a concentration may bring a sense of irritation, while too weak a concentration may lead to the lack of tea aroma and taste.

[0066] In addition, drinkability is the result of the combined action of multiple factors, including pH value, tea aroma intensity, and the change of aftertaste. Example 1 shows a long-lasting and sweet aftertaste, making its overall taste experience relatively superior. Compared with Comparative Sample 3 (which is acidic and has a thin tea taste) and Comparative Sample 4 (which has almost no tea aroma and a quickly disappearing aftertaste), the balance of Example 1 makes its overall drinkability higher. This phenomenon reflects that in the extraction process of tea components, not only the stable release of aroma molecules needs to be ensured, but also the balance of acidity and alkalinity and tea concentration needs to be precisely controlled to achieve the best taste and drinkability experience.

[0067] Test Experiment 3: Experimental Purpose: To test the microbial contamination risk and storage stability of Sample Example 1, Comparative Example 5, and Comparative Example 6 during storage at room temperature, and to compare the effects of different filling and water treatment processes on the safety of the beverage.

[0068] Experimental Steps: Bottle Sealing and Static Placement: Immediately seal the bottle after filling each sample and record the number. Initially record the liquid transparency and whether the inner wall of the bottle is clean.

[0069] Storage Observation: Place the sealed samples in a constant temperature and light-proof place, and take them out on the 30th day for appearance and liquid state evaluation.

[0070] Observation of Visible Contaminants: Observe whether there are obvious bubbles, flocculants, turbidity in the liquid after opening the bottle cap, and whether there are foreign substances deposited at the bottom of the bottle.

[0071] Odor Perception: Gently sniff the bottle mouth of the sample and record whether there are rancid odors, mildew, fermentation, or other bad odors.

[0072] Sensory Record: Observe the liquid state again after shaking the sample and evaluate whether it has lost clarity and whether it affects acceptability (detailed data are shown in Table 3).

[0073] Table 3: Microbial-related performance during storage of samples with different processes From the experimental results, it can be obtained that during the sealing and storage of the beverage, the control of the microbial contamination risk is closely related to the storage stability of the beverage. In Example 1, during the liquid appearance and sensory evaluation after 30 days, good transparency was maintained, and no precipitation or flocculation occurred, indicating that the growth of microorganisms was effectively inhibited during the bottle sealing and storage processes of this sample. In the experiment, the transparency and clarity of the liquid were directly related to its microbial activity. The sanitary conditions after bottle sealing, filling technology, and water treatment process, especially the quality and treatment method of the water source, would all affect the growth of microorganisms and the stability of the beverage.

[0074] Over time, the tea fragrance of Comparative Example 5 significantly weakened, and a slight off-flavor was produced, indicating that there might be the growth of bacteria or molds during storage, resulting in the change of flavor. This phenomenon reflects the influence of improper storage conditions or the microbial contamination risk of raw materials on the quality of the beverage. In contrast, Example 1 still had a weak presence of tea fragrance after 30 days without any off-flavor, demonstrating its high microbial inhibition ability and stability.

[0075] The experimental results of Comparative Example 6 showed that the phenomena of liquid turbidity, obvious floating of flocs, and bottom deposition, combined with its obvious off-flavor, indicated serious microbial contamination during storage, and even might lead to deterioration. This data supports the key importance of water source treatment and filling technology in beverage production. Excessive microbial contamination will not only affect the taste and aroma but also may cause a sharp decline in product quality, ultimately affecting the drinkability of the beverage.

[0076] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. Liu'an Guapian soda drink, characterized in that, Comprising the following components in parts by mass: Liu'an Guapian tea: 5 - 20 parts; Natural mineral water: 60 - 95 parts; Sodium ascorbate: 0.1 - 1.0 part; Tea polyphenol powder: 0.5 - 3.0 parts; Sodium bicarbonate: 0.2 - 2.0 parts.

2. The Lu'an Guapian soda beverage according to claim 1, characterized in that, The Liu'an Guapian tea is dry tea processed by the processes of fixation, rolling, and baking, and is used for tea extraction or directly added after being ground into fine powder.

3. The Lu'an Guapian soda beverage according to claim 1, characterized in that The natural mineral water is low - sodium drinking natural mineral water taken from deep underground water sources, and its total dissolved solids content is 50 - 300 mg / L.

4. The Lu'an Guapian soda beverage according to claim 1, characterized in that, The tea polyphenol powder is high - purity tea polyphenols extracted from green tea, with a content of not less than 90%, and the sodium ascorbate is an antioxidant with relatively high stability and is in the form of the sodium salt of a water - soluble vitamin C.

5. Preparation method of Liuan Guapian soda beverage, used for preparing the Liuan Guapian soda beverage according to any one of claims 1-4, characterized in that, Including the following steps: S1. Filter the natural mineral water through a 0.22 - μm microfiltration membrane to remove suspended particles, microorganisms, and other impurities in the water, and obtain the pretreated natural mineral water; S2. Add high - quality Liu'an Guapian tea to the extraction tank according to the mass ratio of tea to pretreated natural mineral water of 1:10 - 1:15 for natural extraction for 30 - 60 minutes to obtain an extraction liquid rich in the effective components of Liu'an Guapian; S3. Transfer the obtained Liu'an Guapian tea extraction liquid to a blending tank, add sodium bicarbonate to the Liu'an Guapian tea extraction liquid, and control the pH value between 7.0 - 8.5 to obtain a bubble - free and stable semi - finished soda water; S4. Under the environment with a temperature of 4 - 8 °C, use the cold filling process to fill the blended semi - finished soda water into a packaging container that has been sterilized by ultraviolet light and ozone, and seal it to obtain the finished natural Liu'an Guapian tea - flavored soda water.

6. The preparation method of the Liuan Melon Soda Beverage according to claim 5, characterized in that When filtering the natural mineral water through a 0.22 - μm microfiltration membrane, the flow rate of the natural mineral water is controlled between 0.5 - 2.0 L / min.

7. The preparation method of the Liuan Guapian soda beverage according to claim 5, characterized in that, The steps for obtaining the extraction liquid rich in the effective components of Liu'an Guapian include: Carry out natural extraction using the supercritical carbon dioxide extraction technology, and the extraction conditions include a temperature range of 4 °C to 10 °C and a pressure range of 0.1 MPa to 0.3 MPa; During the extraction process, use supercritical carbon dioxide as a solvent to effectively extract the beneficial components in the tea.

8. The preparation method of the Lu'an Melon Seed Soda Beverage according to claim 5, characterized in that, The steps for adding sodium bicarbonate to the Liu'an Guapian tea extraction liquid include: Precisely weigh 0.2 - 2.0 parts of sodium bicarbonate, then add it to the Liu'an Guapian tea extraction liquid, and stir evenly to ensure that the sodium bicarbonate is fully dissolved; Control the stirring time at 10 - 15 minutes to ensure complete reaction and keep the pH value of the blended solution between 7.0 - 8.

5.

9. The preparation method of the Liuan Guapian soda beverage according to claim 5, characterized in that, The steps for adopting the cold filling process include: After the semi - finished soda water is sterilized by ultraviolet light and ozone, it is transported through a pipeline to a sterile filling device for filling; During the ultraviolet sterilization process, the ultraviolet irradiation intensity is 30-40 mJ / cm 2 , and the irradiation time is 15-20 minutes; The ozone sterilization is carried out at an ozone concentration of 10-15 mg / m 3 and the sterilization time is controlled within 20-30 minutes.

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