Hippophae rhamnoides tea drink and preparation technology thereof

Abstract

The invention relates to the technical field of food processing, and discloses a hippophae rhamnoides fruit tea drink and a preparation technology thereof. The sea-buckthorn tea drink provided by the invention is prepared from the following raw materials in parts by mass: 20 to 40 parts of fermented sea-buckthorn primary pulp, 10 to 20 parts of sea-buckthorn extract molecular embedded particles and 30 to 60 parts of cold-extracted tea water. The hippophae rhamnoides fruit tea drink provided by the invention is free from impurities and precipitates, bright in color and luster, free from browning, rich in hippophae rhamnoides fruit fragrance, moderate in sourness and sweetness, and relatively high in sensory evaluation score. The DPPH free radical scavenging rate of the hippophae rhamnoides fruit tea drink can reach 92.3%, and the hippophae rhamnoides fruit tea drink has the high DPPH free radical scavenging rate, namely, the hippophae rhamnoides fruit tea drink has the high antioxidant activity.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly, to a seabuckthorn tea drink and its preparation process. Background Art

[0002] Seabuckthorn is a medicinal and edible homologous plant rich in vitamin C, flavonoid compounds, unsaturated fatty acids and various trace elements, and has the effects of antioxidant, anti-inflammatory, enhancing immunity, etc. In recent years, it has been widely used in the development of functional foods and beverages. Based on this, providing a seabuckthorn tea drink and its preparation process is expected to expand the development of seabuckthorn in the beverage field. Summary of the Invention

[0003] The purpose of the present invention is to provide a seabuckthorn tea drink and its preparation process.

[0004] To achieve the above purpose, the present invention provides the following technical solutions:

[0005] One of the technical solutions of the present invention:

[0006] A seabuckthorn tea drink, comprising the following raw materials in parts by mass:

[0007] 20-40 parts of fermented seabuckthorn puree, 10-20 parts of seabuckthorn extract molecularly embedded particles, and 30-60 parts of cold-brewed tea water.

[0008] Further, the preparation method of the fermented seabuckthorn puree comprises the following steps:

[0009] 1) Adding compound lactobacillus and sugar to the seabuckthorn puree for primary fermentation to obtain primary fermented seabuckthorn puree;

[0010] 2) Adding yeast to the primary fermented seabuckthorn puree obtained in step 1) for secondary fermentation to obtain secondary fermented seabuckthorn puree, i.e., the fermented seabuckthorn puree.

[0011] Even further, in step 1), the compound lactobacillus is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1:1.

[0012] Even further, in step 1), the mass-volume ratio of the seabuckthorn puree, compound lactobacillus and sugar is 10 mL: (0.4-0.6) g: (0.5-1.5) g.

[0013] Even further, in step 1), the primary fermentation is specifically: primary fermentation at 20-30 °C for 4-6 h.

[0014] Even further, in step 2), the mass-volume ratio of the primary fermented seabuckthorn puree and yeast is 10 mL: (0.4-0.6) g.

[0015] Further, in step 2), the secondary fermentation is specifically: secondary fermentation at 40 - 60 °C for 1 - 3 h.

[0016] Further, the preparation method of the seabuckthorn extract molecularly embedded particles includes the following steps:

[0017] 1) Extract the seabuckthorn raw pulp, filter, concentrate, and dry to obtain the seabuckthorn extract;

[0018] 2) Add the seabuckthorn extract obtained in step 1) and β - cyclodextrin to water, perform inclusion, and centrifuge to obtain the seabuckthorn extract molecularly embedded particles.

[0019] Further, in step 1), the extraction treatment is specifically: extraction treatment at 50 - 70 °C for 40 - 60 min.

[0020] Further, in step 2), the mass - volume ratio of the seabuckthorn extract, β - cyclodextrin, and water is 1 g∶(1 - 3) g∶10 mL.

[0021] Further, in step 2), the inclusion is specifically: inclusion at 40 - 60 °C for 2 - 4 h.

[0022] Further, the preparation method of the cold - extracted tea water includes the following steps: [[ID=2,2]]

[0023] Place the tea leaves in water, perform low - temperature cold extraction, and filter to obtain the cold - extracted tea water.

[0024] Further, the mass - volume ratio of the tea leaves and water is 1 g∶5 mL.

[0025] Further, the low - temperature cold extraction is specifically: low - temperature cold extraction at 50 - 70 °C for 20 - 40 min.

[0026] The second technical solution of the present invention:

[0027] The preparation process of the above - mentioned seabuckthorn tea drink includes the following steps:

[0028] Mix the fermented seabuckthorn raw pulp, seabuckthorn extract molecularly embedded particles, and cold - extracted tea water, and perform pasteurization to obtain the seabuckthorn tea drink.

[0029] ]>Compared with the prior art, the beneficial effects of the present invention are as follows:

[0030] The seabuckthorn tea drink provided by the present invention has no impurities, no precipitation, bright color, no browning, strong seabuckthorn fruit fragrance, moderate sour - sweetness, and has a high sensory evaluation score.

[0031] The DPPH free radical scavenging rate of the seabuckthorn tea drink provided by the present invention can reach 92.3%, which has a high DPPH free radical scavenging rate, that is, it has high antioxidant activity. Detailed implementation manners

[0032] The various exemplary implementation manners of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and implementation manners of the present invention. It should be understood that the terms described in the present invention are only used to describe specific implementation manners and are not used to limit the present invention.

[0033] In addition, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0034] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0035] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the present invention specification, which are obvious to those skilled in the art. Other implementation manners obtained from the present invention specification are obvious to those skilled in the art. The present invention specification and examples are only exemplary.

[0036] Regarding the terms "comprising", "including", "having", "containing", etc. used herein, they are all open-ended terms, that is, they are intended to include but not limited to.

[0037] In the following examples, the preparation method of the seabuckthorn puree includes the following steps:

[0038] According to the mass-volume ratio of seabuckthorn to purified water of 1 g∶10 mL, place the seabuckthorn in purified water, make a pulp, and filter with a gauze to obtain the seabuckthorn puree.

[0039] In the following examples, a preparation process of a seabuckthorn tea drink includes the following steps:

[0040] 1. Preparation of fermented seabuckthorn puree

[0041] 1) According to the mass - volume ratio of seabuckthorn puree, compound lactobacilli and sugar being 10 mL∶(0.4 - 0.6) g∶(0.5 - 1.5) g, add the compound lactobacilli and sugar to the seabuckthorn puree, and perform primary fermentation at 20 - 30 °C for 4 - 6 h to obtain primary - fermented seabuckthorn puree;

[0042] Among them, the compound lactobacilli is composed of Lactobacillus plantarum (purchased from China General Microbiological Culture Collection Center, preservation number CGMCC.No.1.2469) and Lactobacillus fermentum (purchased from China General Microbiological Culture Collection Center, preservation number CGMCC.No.1.3223) mixed in a mass ratio of 1∶1;

[0043] 2) According to the mass - volume ratio of primary - fermented seabuckthorn puree and yeast being 10 mL∶(0.4 - 0.6) g, add the yeast to the primary - fermented seabuckthorn puree obtained in step 1), and perform secondary fermentation at 40 - 60 °C for 1 - 3 h to obtain secondary - fermented seabuckthorn puree, that is, the fermented seabuckthorn puree;

[0044] Among them, the yeast is Kluyveromyces marxianus (purchased from China General Microbiological Culture Collection Center, preservation number CGMCC.No.2.67);

[0045] 2. Preparation of seabuckthorn extract molecular - embedded particles

[0046] 1) Using seabuckthorn puree as the raw material, perform extraction treatment at 50 - 70 °C for 40 - 60 min, filter, concentrate, and dry at room temperature to obtain seabuckthorn extract;

[0047] 2) According to the mass - volume ratio of seabuckthorn extract, β - cyclodextrin and water being 1 g∶(1 - 3) g∶10 mL, add the seabuckthorn extract and β - cyclodextrin obtained in step 1) to water, perform inclusion at 40 - 60 °C for 2 - 4 h, and centrifuge to obtain the seabuckthorn extract molecular - embedded particles;

[0048] 3. Preparation of cold - extracted tea water

[0049] According to the mass - volume ratio of tea leaves and water being 1 g∶5 mL, place the tea leaves in water, perform low - temperature cold extraction at 50 - 70 °C for 20 - 40 min, and filter to obtain the cold - extracted tea water;

[0050] Among them, the tea leaves are tea leaves of any variety, and those skilled in the art can select the tea - leaf variety according to the actual production situation. In the following examples, for the sake of ensuring the comparability of verification data, only Biluochun is used as the raw material to prepare the cold - extracted tea water;

[0051] 4. Preparation of seabuckthorn tea drink

[0052] 1) Weigh each raw material according to the following parts by mass:

[0053] 20 - 40 parts of fermented sea buckthorn puree, 10 - 20 parts of molecularly embedded particles of sea buckthorn extract, 30 - 60 parts of cold - extracted tea water;

[0054] 2) Mix the raw materials weighed in step 1), and perform pasteurization to obtain the sea buckthorn tea drink.

[0055] Example 1

[0056] A kind of sea buckthorn tea drink

[0057] 1. Preparation of fermented sea buckthorn puree

[0058] 1) According to the mass - volume ratio of sea buckthorn puree, compound Lactobacillus and sugar of 10 mL∶0.4 g∶0.5 g, add compound Lactobacillus and sugar into sea buckthorn puree, and perform primary fermentation at 20 °C for 4 h to obtain primary - fermented sea buckthorn puree;

[0059] Among them, the compound Lactobacillus is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed according to the mass ratio of 1∶1;

[0060] 2) According to the mass - volume ratio of primary - fermented sea buckthorn puree and yeast of 10 mL∶0.4 g, add yeast into the primary - fermented sea buckthorn puree obtained in step 1), and perform secondary fermentation at 40 °C for 1 h to obtain secondary - fermented sea buckthorn puree, that is, the fermented sea buckthorn puree;

[0061] Among them, the yeast is Kluyveromyces marxianus;

[0062] 2. Preparation of molecularly embedded particles of sea buckthorn extract

[0063] 1) Using sea buckthorn puree as the raw material, perform extraction treatment at 50 °C for 40 min, filter, concentrate, and dry at room temperature to obtain sea buckthorn extract;

[0064] 2) According to the mass - volume ratio of sea buckthorn extract, β - cyclodextrin and water of 1 g∶1 g∶10 mL, add the sea buckthorn extract and β - cyclodextrin obtained in step 1) into water, perform inclusion at 40 °C for 2 h, and centrifuge to obtain the molecularly embedded particles of sea buckthorn extract;

[0065] 3. Preparation of cold - extracted tea water

[0066] According to the mass - volume ratio of Biluochun and water of 1 g∶5 mL, place Biluochun in water, perform low - temperature cold extraction at 50 °C for 20 min, and filter to obtain the cold - extracted tea water;

[0067] 4. Preparation of sea buckthorn tea drink

[0068] 1) Weigh each raw material according to the following parts by mass:

[0069] 20 parts of fermented sea buckthorn puree, 10 parts of molecularly embedded particles of sea buckthorn extract, 30 parts of cold-brewed tea water;

[0070] 2) Mix the raw materials weighed in step 1) and perform pasteurization to obtain the sea buckthorn tea drink.

[0071] Example 2

[0072] A sea buckthorn tea drink

[0073] 1. Preparation of fermented sea buckthorn puree

[0074] 1) According to the mass-volume ratio of sea buckthorn puree, compound lactobacilli and sugar of 10 mL∶0.5 g∶1 g, add the compound lactobacilli and sugar to the sea buckthorn puree, and perform primary fermentation at 25 °C for 5 h to obtain primary fermented sea buckthorn puree;

[0075] Among them, the compound lactobacilli are composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1∶1;

[0076] 2) According to the mass-volume ratio of primary fermented sea buckthorn puree and yeast of 10 mL∶0.5 g, add the yeast to the primary fermented sea buckthorn puree obtained in step 1), and perform secondary fermentation at 50 °C for 2 h to obtain secondary fermented sea buckthorn puree, that is, the fermented sea buckthorn puree;

[0077] Among them, the yeast is Kluyveromyces marxianus;

[0078] 2. Preparation of molecularly embedded particles of sea buckthorn extract

[0079] 1) Using sea buckthorn puree as the raw material, perform extraction treatment at 60 °C for 50 min, filter, concentrate, and dry at room temperature to obtain sea buckthorn extract;

[0080] 2) According to the mass-volume ratio of sea buckthorn extract, β-cyclodextrin and water of 1 g∶2 g∶10 mL, add the sea buckthorn extract and β-cyclodextrin obtained in step 1) to water, and perform inclusion at 50 °C for 3 h, and centrifuge to obtain the molecularly embedded particles of sea buckthorn extract;

[0081] 3. Preparation of cold-brewed tea water

[0082] According to the mass-volume ratio of Biluochun and water of 1 g∶5 mL, place Biluochun in water, and perform low-temperature cold extraction at 60 °C for 30 min, and filter to obtain the cold-brewed tea water;

[0083] 4. Preparation of sea buckthorn tea drink

[0084] 1) Weigh each raw material according to the following mass parts:

[0085] 30 parts of fermented sea buckthorn puree, 15 parts of molecularly embedded particles of sea buckthorn extract, 50 parts of cold-brewed tea water;

[0086] 2) Mix the raw materials weighed in step 1) and perform pasteurization to obtain the sea buckthorn tea drink.

[0087] Example 3

[0088] A sea buckthorn tea drink

[0089] 1. Preparation of fermented sea buckthorn puree

[0090] 1) According to the mass-volume ratio of sea buckthorn puree, Lactobacillus complex and sugar of 10 mL∶0.6 g∶1.5 g, add Lactobacillus complex and sugar to the sea buckthorn puree, and perform primary fermentation at 30 °C for 6 h to obtain primary fermented sea buckthorn puree;

[0091] Among them, the Lactobacillus complex is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1∶1;

[0092] 2) According to the mass-volume ratio of primary fermented sea buckthorn puree and yeast of 10 mL∶0.6 g, add yeast to the primary fermented sea buckthorn puree obtained in step 1), and perform secondary fermentation at 60 °C for 3 h to obtain secondary fermented sea buckthorn puree, that is, the fermented sea buckthorn puree;

[0093] Among them, the yeast is Kluyveromyces marxianus;

[0094] 2. Preparation of molecularly embedded particles of sea buckthorn extract

[0095] 1) Using sea buckthorn puree as raw material, perform extraction treatment at 70 °C for 60 min, filter, concentrate, and dry at room temperature to obtain sea buckthorn extract;

[0096] 2) According to the mass-volume ratio of sea buckthorn extract, β-cyclodextrin and water of 1 g∶3 g∶10 mL, add the sea buckthorn extract and β-cyclodextrin obtained in step 1) to water, perform inclusion at 60 °C for 4 h, and centrifuge to obtain the molecularly embedded particles of sea buckthorn extract;

[0097] 3. Preparation of cold-brewed tea water

[0098] According to the mass-volume ratio of Biluochun and water of 1 g∶5 mL, place Biluochun in water, perform low-temperature cold extraction at 70 °C for 40 min, and filter to obtain the cold-brewed tea water;

[0099] 4. Preparation of sea buckthorn tea drink

[0100] 1) Weigh the following raw materials by mass parts:

[0101] 40 parts of fermented sea buckthorn puree, 20 parts of molecularly embedded particles of sea buckthorn extract, 60 parts of cold-brewed tea water;

[0102] 2) Mix the raw materials weighed in step 1), and perform pasteurization to obtain the seabuckthorn tea drink.

[0103] Comparative Example 1

[0104] A seabuckthorn tea drink

[0105] 1. Preparation of fermented seabuckthorn puree

[0106] According to the mass - volume ratio of seabuckthorn puree, compound lactobacilli, and sugar being 10 mL∶0.5 g∶1 g, add the compound lactobacilli and sugar to the seabuckthorn puree, and ferment at 25 °C for 5 h to obtain the fermented seabuckthorn puree;

[0107] Among them, the compound lactobacilli is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1∶1;

[0108] 2. Preparation of seabuckthorn extract molecular inclusion particles

[0109] 1) Using seabuckthorn puree as the raw material, perform extraction treatment at 60 °C for 50 min, filter, concentrate, and dry at room temperature to obtain seabuckthorn extract;

[0110] 2) According to the mass - volume ratio of seabuckthorn extract, β - cyclodextrin, and water being 1 g∶2 g∶10 mL, add the seabuckthorn extract and β - cyclodextrin obtained in step 1) to water, perform inclusion at 50 °C for 3 h, and centrifuge to obtain the seabuckthorn extract molecular inclusion particles;

[0111] 3. Preparation of cold - extracted tea water

[0112] According to the mass - volume ratio of Biluochun tea and water being 1 g∶5 mL, place Biluochun tea in water, perform low - temperature cold extraction at 60 °C for 30 min, and filter to obtain the cold - extracted tea water;

[0113] 4. Preparation of seabuckthorn tea drink

[0114] 1) Weigh the following raw materials by mass parts:

[0115] 30 parts of fermented seabuckthorn puree, 15 parts of seabuckthorn extract molecular inclusion particles, 50 parts of cold - extracted tea water;

[0116] 2) Mix the raw materials weighed in step 1), and perform pasteurization to obtain the seabuckthorn tea drink.

[0117] Comparative Example 2

[0118] A seabuckthorn tea drink

[0119] 1. Preparation of fermented seabuckthorn puree

[0120] 1) Add the yeast to the sea buckthorn puree at a mass-volume ratio of 10 mL∶0.5 g of sea buckthorn puree to yeast, and ferment at 50 °C for 2 h to obtain the fermented sea buckthorn puree;

[0121] Among them, the yeast is Kluyveromyces marxianus;

[0122] 2. Preparation of molecularly embedded particles of sea buckthorn extract

[0123] 1) Use sea buckthorn puree as the raw material, perform extraction treatment at 60 °C for 50 min, filter, concentrate, and dry at room temperature to obtain sea buckthorn extract;

[0124] 2) Add the sea buckthorn extract and β-cyclodextrin obtained in step 1) to water at a mass-volume ratio of 1 g∶2 g∶10 mL of sea buckthorn extract, β-cyclodextrin to water, perform inclusion at 50 °C for 3 h, and centrifuge to obtain the molecularly embedded particles of sea buckthorn extract;

[0125] 3. Preparation of cold-extracted tea water

[0126] Place Biluochun tea in water at a mass-volume ratio of 1 g∶5 mL of Biluochun tea to water, perform low-temperature cold extraction at 60 °C for 30 min, and filter to obtain the cold-extracted tea water;

[0127] 4. Preparation of sea buckthorn tea drink

[0128] 1) Weigh each raw material according to the following parts by mass:

[0129] 30 parts of fermented sea buckthorn puree, 15 parts of molecularly embedded particles of sea buckthorn extract, 50 parts of cold-extracted tea water;

[0130] 2) Mix the raw materials weighed in step 1) and perform pasteurization to obtain the sea buckthorn tea drink.

[0131] Comparative Example 3

[0132] A kind of sea buckthorn tea drink

[0133] 1. Preparation of fermented sea buckthorn puree

[0134] 1) Add the compound lactobacillus and sugar to the sea buckthorn puree at a mass-volume ratio of 10 mL∶0.5 g∶1 g of sea buckthorn puree, compound lactobacillus, and sugar, and perform primary fermentation at 25 °C for 5 h to obtain the primary fermented sea buckthorn puree;

[0135] Among them, the compound lactobacillus is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1∶1;

[0136] 2) Add the yeast to the primary fermented seabuckthorn puree obtained in step 1) at a mass-to-volume ratio of 10 mL of the primary fermented seabuckthorn puree to 0.5 g of yeast, and perform secondary fermentation at 50 °C for 2 h to obtain the secondary fermented seabuckthorn puree, which is the fermented seabuckthorn puree;

[0137] Among them, the yeast is Kluyveromyces marxianus;

[0138] 2. Preparation of seabuckthorn extract

[0139] Using seabuckthorn puree as the raw material, perform extraction treatment at 60 °C for 50 min, filter, concentrate, and dry at room temperature to obtain the seabuckthorn extract;

[0140] 3. Preparation of cold-extracted tea water

[0141] Place Biluochun tea in water at a mass-to-volume ratio of 1 g of Biluochun tea to 5 mL of water, and perform low-temperature cold extraction at 60 °C for 30 min, then filter to obtain the cold-extracted tea water;

[0142] 4. Preparation of seabuckthorn tea drink

[0143] 1) Weigh each raw material according to the following parts by mass:

[0144] 30 parts of fermented seabuckthorn puree, 15 parts of seabuckthorn extract, and 50 parts of cold-extracted tea water;

[0145] 2) Mix the raw materials weighed in step 1) and perform pasteurization to obtain the seabuckthorn tea drink.

[0146] Comparative Example 4

[0147] A seabuckthorn tea drink

[0148] 1. Preparation of fermented seabuckthorn puree

[0149] 1) Add the compound lactobacillus and sugar to the seabuckthorn puree at a mass-to-volume ratio of 10 mL of seabuckthorn puree, 0.5 g of compound lactobacillus, and 1 g of sugar, and perform primary fermentation at 25 °C for 5 h to obtain the primary fermented seabuckthorn puree;

[0150] Among them, the compound lactobacillus is composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1:1;

[0151] 2) Add the yeast to the primary fermented seabuckthorn puree obtained in step 1) at a mass-to-volume ratio of 10 mL of the primary fermented seabuckthorn puree to 0.5 g of yeast, and perform secondary fermentation at 50 °C for 2 h to obtain the secondary fermented seabuckthorn puree, which is the fermented seabuckthorn puree;

[0152] Among them, the yeast is Kluyveromyces marxianus;

[0153] 2. Preparation of Molecular Embedded Particles of Sea Buckthorn Extract

[0154] 1) Using sea buckthorn puree as raw material, extract it at 60 °C for 50 min, filter, concentrate, and dry at room temperature to obtain sea buckthorn extract;

[0155] 2) According to the mass - volume ratio of sea buckthorn extract, β - cyclodextrin and water of 1 g∶2 g∶10 mL, add the sea buckthorn extract and β - cyclodextrin obtained in step 1) into water, perform inclusion at 50 °C for 3 h, and centrifuge to obtain the molecular embedded particles of sea buckthorn extract;

[0156] 3. Preparation of Hot - Extracted Tea Water

[0157] According to the mass - volume ratio of Biluochun tea and water of 1 g∶5 mL, place Biluochun tea in water, perform hot extraction at 100 °C for 30 min, and filter to obtain the hot - extracted tea water;

[0158] 4. Preparation of Sea Buckthorn Tea Drink

[0159] 1) Weigh each raw material according to the following parts by mass:

[0160] 30 parts of fermented sea buckthorn puree, 15 parts of molecular embedded particles of sea buckthorn extract, 50 parts of hot - extracted tea water;

[0161] 2) Mix the raw materials weighed in step 1) and perform pasteurization to obtain the sea buckthorn tea drink.

[0162] Effect Verification

[0163] I. Sensory Evaluation

[0164] Perform sensory evaluation on the sea buckthorn tea drinks prepared in Examples 1 - 3 and Comparative Examples 1 - 4. The sensory evaluation criteria are shown in Table 1;

[0165] Table 1 Sensory Evaluation Criteria

[0166]

[0167] The sensory evaluation scores are shown in Table 2;

[0168] Table 2 Sensory Evaluation Scores

[0169]

[0170]

[0171] It can be seen from the data in Table 2 that the sea buckthorn tea drink provided by the present invention has no impurities, precipitation, bright color, no browning, strong sea buckthorn fruit fragrance, moderate sour and sweet taste, and has a relatively high sensory evaluation score.

[0172] II. Antioxidant Activity

[0173] The DPPH free radical scavenging rate of the sea buckthorn tea drinks prepared in Examples 1 to 3 and Comparative Examples 1 to 4 was detected, and the detection results of the DPPH free radical scavenging rate are shown in Table 3.

[0174] Table 3 DPPH free radical scavenging rate

[0175]

[0176] As can be seen from the data in Table 3, the DPPH free radical scavenging rate of the sea buckthorn tea drink provided by the present invention can reach 92.3%, having a high DPPH free radical scavenging rate, that is, having a high antioxidant activity.

[0177] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that: the specific embodiments of the present invention can still be modified or equivalently replaced, and any modification or equivalent replacement without departing from the spirit and scope of the present invention shall be covered by the protection scope of the claims of the present invention.

Claims

1. A seabuckthorn tea drink, characterized in that, It includes the following raw materials in parts by mass: 20 - 40 parts of fermented sea buckthorn puree, 10 - 20 parts of molecularly embedded particles of sea buckthorn extract, and 30 - 60 parts of cold-brewed tea water.

2. A seabuckthorn tea drink according to claim 1, wherein The preparation method of the fermented sea buckthorn puree includes the following steps: 1) Add compound lactobacilli and sugar to the sea buckthorn puree, and conduct primary fermentation to obtain primary-fermented sea buckthorn puree; 2) Add yeast to the primary-fermented sea buckthorn puree obtained in step 1), and conduct secondary fermentation to obtain secondary-fermented sea buckthorn puree, which is the fermented sea buckthorn puree.

3. According to claim 2, a sea buckthorn tea drink, characterized in that In step 1), the compound lactobacilli are composed of Lactobacillus plantarum and Lactobacillus fermentum mixed in a mass ratio of 1:1; In step 1), the mass-volume ratio of the sea buckthorn puree, compound lactobacilli, and sugar is 10 mL∶(0.4 - 0.6) g∶(0.5 - 1.5) g; In step 1), the specific primary fermentation is: conduct primary fermentation at 20 - 30 °C for 4 - 6 h; In step 2), the mass-volume ratio of the primary-fermented sea buckthorn puree and yeast is 10 mL∶(0.4 - 0.6) g; In step 2), the specific secondary fermentation is: conduct secondary fermentation at 40 - 60 °C for 1 - 3 h.

4. A seabuckthorn tea drink according to claim 1, characterized in that, The preparation method of the molecularly embedded particles of sea buckthorn extract includes the following steps: 1) Conduct extraction treatment on the sea buckthorn puree, filter, concentrate, and dry to obtain sea buckthorn extract; 2) Add the sea buckthorn extract obtained in step 1) and β-cyclodextrin to water, conduct inclusion, and centrifuge to obtain the molecularly embedded particles of sea buckthorn extract.

5. According to claim 4, a sea buckthorn tea drink, characterized in that In step 1), the specific extraction treatment is: conduct extraction treatment at 50 - 70 °C for 40 - 60 min; In step 2), the mass-volume ratio of the sea buckthorn extract, β-cyclodextrin, and water is 1 g∶(1 - 3) g∶10 mL; In step 2), the specific inclusion is: conduct inclusion at 40 - 60 °C for 2 - 4 h.

6. A seabuckthorn tea drink according to claim 1, characterized in that, The preparation method of the cold-brewed tea water includes the following steps: Place the tea leaves in water, conduct low-temperature cold extraction, and filter to obtain the cold-brewed tea water.

7. According to claim 6, a sea buckthorn tea drink, characterized in that The mass-volume ratio of the tea leaves and water is 1 g∶5 mL; The specific low-temperature cold extraction is: conduct low-temperature cold extraction at 50 - 70 °C for 20 - 40 min.

8. A preparation process of the seabuckthorn tea drink according to any one of claims 1 to 7, characterized in that, It includes the following steps: Mix the fermented sea buckthorn puree, molecularly embedded particles of sea buckthorn extract, and cold-brewed tea water, and conduct pasteurization to obtain the sea buckthorn tea drink.

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