Formula and processing method of lemon black tea

Abstract

The invention discloses a lemon black tea formula and a processing method, and relates to the technical field of beverage processing, the formula comprises 100 mL of a 6 mg / ml black tea extract liquid, 4 g of lemon juice, 7 g of white granulated sugar and 16 g of honey, the processing method of the lemon black tea formula comprises the following steps: preparing the lemon juice, cleaning lemons, peeling, removing seeds, and drying the lemons; according to the lemon black tea formula and the processing method, through the formula, the concentration of the black tea extracting solution is 6 mg / ml, the lemon juice is 4 g, the honey is 7 g and the white granulated sugar is 16 g, and the lemon black tea prepared under the condition is red, bright, clear, transparent and uniform in color and luster, has the unique fragrance of lemons and the black tea, and can be used for preparing the lemon black tea. The tea is obvious, lasting and pure in fragrance, free of other peculiar smells, mellow and soft in taste, perfectly matched with the acid of lemons, harmonious and soft in sourness and sweetness, integrally uniform and free of obvious layering.

Description

Technical Field

[0001] The invention relates to the technical field of beverage processing, in particular to a lemon black tea formula and a processing method. Background Art

[0002] With people's yearning for a healthy and high-quality lifestyle and changes in consumption concepts, green, natural foods with health benefits are becoming increasingly popular. According to surveys, tea beverages are becoming more and more common in the market today and are recognized by consumers. Tea has a wide range of adaptability. It is mainly made of tea extract, with other auxiliary ingredients added, and then becomes a tea-type beverage after subsequent processing. It can also be made into a milk tea beverage by adding milk and other auxiliary ingredients after subsequent processing. It can also be made into a carbonated beverage through the general carbonated beverage production process, or into a fruit-flavored beverage by adding juice or other auxiliary ingredients. Fruit-flavored beverages have the characteristics of low calories, low fat, and low sugar, and are rich in health-care ingredients. They are natural, healthy, thirst-quenching, and refreshing. They are more refreshing and thirst-quenching than carbonated beverages, more pleasant and flavorful than water, and more elegant and fragrant, which better meets the needs of modern consumers. This provides a broader space for the development and market development of fruit-flavored beverages. In addition, compared with ordinary beverages, in addition to replenishing the human body's water, they can also provide nutrition and have medical and health benefits. Some trace elements in tea have significant effects in improving human health and reducing the risk of certain diseases.

[0003] Lemon juice and black tea extract are mixed, and the preparation formula of lemon black tea is determined by single-factor experiments and orthogonal experiments. The main nutritional indicators of the beverage are measured to prepare a compound beverage that retains the unique color, aroma and taste of black tea. Black tea is used as the raw material and is mixed with nutritious lemon juice. It not only provides a sweet and sour taste, but also can increase nutrition for the body. The research and development of a health care beverage has huge development space and great market potential. Summary of the Invention

[0004] The object of the present invention is to provide a lemon black tea formula and a processing method to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a lemon black tea formula, which includes 100 mL of 6 mg / ml black tea extract, 4 g of lemon juice, 7 g of white sugar and 16 g of honey.

[0006] A processing method for a lemon black tea formula comprises the following steps:

[0007] S1: Preparation of lemon juice: wash the lemon, peel and deseed it, cut it into small pieces, put it into a juicer to extract the juice, and filter it with gauze to obtain the lemon juice;

[0008] S2: Black tea extract: Place black tea in a grinder and grind it for about 60 seconds. Then pass it through a 100-mesh standard test sieve to obtain black tea powder. The ratio of tea powder to boiling water is 1:100. Soak for 22 minutes and filter to obtain the black tea extract.

[0009] S3: Mixing black tea extract and lemon juice: black tea extract, lemon juice, white sugar and honey in a ratio of 60:4:7:16 to obtain lemon black tea stock solution;

[0010] S4: Filling and sterilization: the prepared beverage is placed in a conical flask and sterilized at high temperature for 15 minutes. After filling and sealing, it is cooled in sections to obtain a finished tea beverage.

[0011] Preferably, the lemon juice and black tea extract prepared in step S1 and step S2 need to be stored at 4° C. for later use after preparation.

[0012] Preferably, during the black tea grinding process in step S2, the power button is turned off and on again several times.

[0013] Preferably, in step S3, the black tea extract, lemon juice, white sugar and honey need to be continuously stirred during the preparation process.

[0014] Preferably, the high temperature sterilization in step S4 is controlled at 85°C.

[0015] Preferably, in the process of squeezing the lemon juice in step S1, a slow juicer is used for squeezing, and the rotation speed is 80 to 110 rpm.

[0016] Preferably, the tea leaves crushed in step S2 are sieved through a 100-mesh sieve.

[0017] Preferably, in the cooling stage in step S4, the mixture is first placed in 60°C clean water, and then transferred to 30°C clean water after 30 minutes until it reaches room temperature.

[0018] Preferably, the lemons selected in step S1 have smooth peels, strong aroma, and are disease-free, with a single fruit weight of about 110 g.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The invention adopts the formula of 6 mg / ml black tea extract, 4 g lemon juice, 7 g honey and 16 g white sugar. The lemon black tea prepared under the above conditions has a bright red, clear, transparent and uniform color, has the unique aroma of lemon and black tea, has a distinct, long-lasting and pure tea aroma, has no other peculiar smell, has a mellow and soft taste of the tea, is perfectly matched with the acid of the lemon, has a harmonious and soft sour and sweet taste, is uniform as a whole and has no obvious stratification. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a flow chart for preparing lemon black tea of the present invention;

[0022] Figure 2 This is a linear graph of sensory scores of black tea extracts of different concentrations according to the present invention;

[0023] Figure 3 This is a linear graph of the sensory scores of the lemon juice addition amount of the present invention;

[0024] Figure 4 It is a linear graph of the sensory score of the honey addition amount of the present invention;

[0025] Figure 5 It is a linear graph of the sensory scores of the added amount of white granulated sugar of the present invention. DETAILED DESCRIPTION

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] Example: See Figure 1-Figure 5 The present invention provides a technical solution: a processing method of a lemon black tea formula, comprising the following steps:

[0028] S1: Preparation of lemon juice: wash the lemon, peel and deseed it, cut it into small pieces, put it into a juicer to extract the juice, and filter it with gauze to obtain the lemon juice;

[0029] S2: Black tea extract: Place black tea in a grinder and grind it for about 60 seconds. Then pass it through a 100-mesh standard test sieve to obtain black tea powder. The ratio of tea powder to boiling water is 1:100. Soak for 22 minutes and filter to obtain the black tea extract.

[0030] S3: Mixing black tea extract and lemon juice: black tea extract, lemon juice, white sugar and honey in a ratio of 60:4:7:16 to obtain lemon black tea stock solution;

[0031] S4: Filling and sterilizing: the prepared beverage is placed in a conical flask and sterilized at high temperature for 15 minutes. After filling and sealing, the beverage is cooled in sections to obtain a finished tea beverage;

[0032] After the preparation of the lemon juice and black tea extract in step S1 and step S2 is completed, it is necessary to store them at 4°C for future use;

[0033] During the black tea grinding process in step S2, the power button is turned off and on several times;

[0034] In step S3, the black tea extract, lemon juice, white sugar and honey need to be stirred continuously during the preparation process;

[0035] The high temperature sterilization in step S4 is controlled at 85°C;

[0036] In step S1, the lemon juice is squeezed using a slow juicer at a speed of 80 to 110 rpm;

[0037] The tea leaves crushed in step S2 are sieved through a 100-mesh sieve;

[0038] In the cooling stage of step S4, the mixture is first placed in 60°C clean water, and after 30 minutes, is transferred to 30°C clean water until it reaches room temperature;

[0039] In step S1, the lemons selected have smooth peels, strong aroma, and are disease-free, and the weight of a single fruit is about 110 g.

[0040] The specific implementation of this embodiment is as follows:

[0041] (1) Single factor experiment on lemon black tea production:

[0042] 1. Effects of different concentrations of black tea extract on the quality of lemon black tea

[0043] 100 mL of black tea extract with concentrations of 3, 4, 5, 6, and 7 mg / L were taken respectively, placed in a cup, and 8 g of honey, 3 g of lemon juice, and 12 g of white sugar were added. After mixing evenly, 10 sensory reviewers conducted sensory scoring of the color, aroma, taste, and shape. The average value was taken to determine the appropriate black tea extract concentration.

[0044] Take 2, 3, 4, 5, and 6g of lemon juice respectively and put them in a cup. Add 8g of honey, 100mL of 5mg / ml black tea extract, and 12g of white sugar. After mixing evenly, 10 sensory judges will score its color, aroma, taste and shape. The average value will be taken to determine the appropriate amount of lemon juice to add.

[0045] Take 6, 7, 8, 9, and 10g of honey respectively and put them in a cup. Add 3g of lemon juice, 100mL of 5mg / ml black tea extract, and 12g of white sugar. After mixing evenly, 10 sensory judges will conduct sensory scoring of its color, aroma, taste and shape. The average value is taken to determine the appropriate amount of honey to be added.

[0046] Take 4, 8, 12, 16, and 20g of white sugar respectively and put them in a cup, add 3g of lemon juice, 100mL of 5mg / mL black tea extract, and 8g of honey. After mixing evenly, 10 sensory judges will conduct sensory scoring of its color, aroma, taste and shape, and take the average value to determine the appropriate amount of white sugar to add.

[0047] (2) Orthogonal experiment:

[0048] Through a single factor experiment on the effects of four factors, namely, black tea extract, honey addition, lemon juice addition, and white sugar addition, on the quality of lemon black tea, three optimal levels of black tea extract, lemon juice, honey, and white sugar were determined, and an L9(34) orthogonal experiment was designed.

[0049] (3) Evaluation method:

[0050] According to the method of tea sensory evaluation in GB / T23776-2018, with reference to GB / T21733-2008, lemon black tea beverages were sensory evaluated from four aspects: color, aroma, taste and form. A review panel of 10 experienced personnel conducted the evaluation

[12] . The total score was 100 points, and the evaluation was conducted based on the indicators of color (20%), aroma (30%), taste (30%) and form (20%). The specific evaluation criteria are shown in the table below:

[0051] Sensory evaluation standards for lemon black tea

[0052]

[0053] Indicator determination: Determine the soluble solid content of beverages according to NY / T2637-2014

[13] ; refer to the national standard GB / T12456-2008 for the determination of total acidity of beverages

[14] ; use a pH meter to measure the sample solution; determine the tea polyphenol content in beverages according to the method in GB / T21733-2008

[15] ; and refer to GB / T8314-2013 for the determination of free amino acid content in beverages.

[0054] The experimental data were processed and analyzed using SPSS software and EXCEL. Each experiment was performed three times in parallel and the average value was taken.

[0055] (4) Analysis and results:

[0056] Black tea sensory evaluation:

[0057] According to the method of GB / T23776-2018, the purchased dry black tea was subjected to sensory evaluation in terms of appearance, soup color, aroma, taste, and leaf bottom. The sensory evaluation results are shown in the table below: the appearance is rosy, tight and fine, with obvious hairs; the soup color is bright red, with a sweet fragrance; the taste is rich and stimulating; the leaf bottom is bright red. The sensory score is 95.07 points, and this black tea is a high-quality black tea.

[0058] Black Tea Sensory Evaluation Form

[0059]

[0060] Effects of different concentrations of black tea extract on the sensory quality of beverages:

[0061] When the concentration of black tea extract is lower than 5mg / ml, the color of the tea soup is yellow, the taste and flavor are slightly insufficient, and the aroma of black tea is not obvious enough. When the concentration of black tea extract is 5mg / ml, the tea soup is bright red and transparent, with moderate tea fragrance, sweet and sour taste, and the highest sensory score is 88.6 points. When the concentration of tea extract continues to increase, the tea soup becomes dark red, the aroma is too strong, and even covers other flavors, resulting in an imbalanced taste. Figure 2 It can be seen that when the concentration of black tea extract is 4, 5, and 6 mg / ml, the sensory scores are better, which are 78.9 points, 88.6 points, and 82.7 points respectively.

[0062] Effect of lemon juice addition on beverage sensory quality:

[0063] When the amount of lemon juice is less than 3g, the unique lemon flavor is not enough, and the sour taste is not obvious. When the amount is increased to 3g, the taste and flavor reach the best. At this time, it is sweet and slightly sour. The highest sensory score is 88.6 points. It is sweet and sour. When the amount of lemon juice is increased, the taste gradually decreases, the taste is sour, the color changes greatly, and the color becomes lighter. Figure 3 It can be seen that when the amount of lemon juice added is 3, 4, and 5 g, the sensory scores are better, which are 89.6 points, 83.2 points, and 74.3 points respectively.

[0064] Effect of honey addition on beverage sensory quality:

[0065] When the amount of honey added is less than 8g, the taste and color of the beverage are not as good, the uniformity is low, and the special aroma of honey is not fully revealed. When the amount of honey is continued to be increased to 8g, the aroma, taste and body of the beverage are greatly improved. At this time, the flavor reaches the best, and the sensory score is 90.6 points. When the amount of honey is gradually increased, the aroma of lemon, black tea and honey are not coordinated, the taste is unbalanced, the taste is sweet, the flavor of the beverage itself is reduced, and the color of the beverage also changes slightly. Figure 4It can be seen that when the honey addition amount is 7, 8 and 9g, the sensory scores are better, which are 82.4 points, 90.6 points and 83.4 points respectively.

[0066] Effect of white sugar addition on beverage sensory quality:

[0067] When the amount of sugar added is less than 12g, the beverage is not sweet enough, making the overall taste sour. When the amount of sugar added is 12g, the taste and flavor are optimal. At this time, it is sweet and slightly sour, refreshing and refreshing, with a sensory score of 87.5 points. Gradually increasing the amount of sugar, the taste is unbalanced and the sweetness is too rich. When it reaches 20g, the sugar is not easy to dissolve. Figure 5 It can be seen that when the amount of white sugar added is 8, 12, and 16g, the sensory scores are better, which are 78.6 points, 87.5 points, and 80.1 points respectively.

[0068] Orthogonal experiment:

[0069] In order to determine the best formula of lemon black tea, based on the results of single-factor experiments, four factors, namely, black tea extract concentration, lemon juice dosage, white sugar addition, and honey addition, were selected as the research objects. For each factor, the better level among the three sensory scores was selected for L9(34) orthogonal experiment. The sensory scores were used as the experimental results, and the optimal formula ratio of each addition amount was obtained through comprehensive analysis

[17] . The orthogonal experimental design of the lemon black tea formula L9(34) is shown in the following table:

[0070] Orthogonal experimental design of lemon black tea recipe

[0071]

[0072] The results of the orthogonal experiment of lemon black tea formula L9 (34) are shown in the following table:

[0073] Lemon black tea recipe L9(3 4 )Orthogonal experimental results

[0074]

[0075]

[0076] The products were evaluated based on sensory evaluation. The sensory evaluation of each formula is as follows:

[0077] Recipe 1: The lemon black tea beverage is yellow, clear and transparent, with uneven color in some parts and a small amount of mixed color; it has the aroma of lemon and black tea, but the aroma is slightly weaker and has a small amount of mixed flavor; the taste is poor, the sweetness and sourness are not obvious, and there is a slight bitterness; the shape is uniform, with a small amount of precipitation.

[0078] Recipe 2: The lemon black tea drink is light yellow, clear and transparent, with uniform color and a small amount of local color; it has the aroma of lemon and black tea, but the black tea aroma is not strong enough; the taste is average, with obvious sweetness and sourness, and a slight bitterness; the shape is uniform, with a small amount of precipitation.

[0079] Recipe 3: The lemon black tea drink is light yellow, clear and transparent, with uniform color and a small amount of mixed color in some parts; it has the aroma of lemon and black tea, and the black tea aroma is not strong enough; the taste is average, the sweetness is not obvious, and the sourness is more obvious; the shape is uniform.

[0080] Recipe 4: The lemon black tea beverage is slightly red, bright and transparent, with uniform color; the lemon aroma and black tea aroma are more obvious; the taste is good, without other peculiar smells, slightly sweet, and not obviously sour; the shape is uniform.

[0081] Recipe 5: The lemon black tea beverage is slightly colored, bright red and transparent, with uniform color and a small amount of local color; it has a distinct aroma of lemon and black tea; the taste is average, the sweetness is not obvious, and there is a slight bitterness; the shape is uniform, and no precipitation appears.

[0082] Recipe 6: Lemon black tea beverage is yellow, bright and transparent, with a relatively uniform color; it has the aroma of lemon and black tea; the taste is not harmonious, the sweetness is not enough, the sourness is more obvious, and there is a little bitterness; the shape is uniform, with a small amount of precipitation

[0083] Recipe 7: The lemon black tea beverage is red, bright and transparent, with a uniform color; the black tea aroma is relatively strong, and the lemon aroma is slightly insufficient; the taste is relatively harmonious, the sweetness is too obvious, and the sourness is slightly insufficient; the shape is uniform, without precipitation or stratification.

[0084] Recipe 8: The lemon black tea beverage is red, bright and transparent, with a uniform color; it has a strong aroma of lemon and black tea; it has a suitable taste, with harmonious sweetness and sourness; it has a uniform shape, without precipitation or stratification.

[0085] Recipe 9: The lemon black tea beverage is slightly red, bright and transparent, with a uniform color; it has a strong aroma of lemon and black tea; the taste is not harmonious, the sweetness is not obvious, and the sourness is more obvious; the shape is uniform, without precipitation or stratification.

[0086] (5) Analysis of variance:

[0087] Since there is no blank column in this four-factor three-level orthogonal experiment, the least influential factor C in the range analysis results is selected as the blank column for analysis when performing variance analysis. The resulting variance analysis table is shown below:

[0088] ANOVA table

[0089]

[0090] The results of variance analysis show that black tea extract has a very significant effect on the sensory quality of lemon black tea beverage, the amount of white sugar added has a significant effect on it, and the amount of lemon juice added has no significant effect. Combining the results of orthogonal experiment and variance analysis, it can be seen that the order of factors affecting the quality of lemon black tea beverage is: black tea extract concentration > white sugar addition > lemon juice addition > honey addition.

[0091] (6) Quality inspection:

[0092] Sensory evaluation

[0093] Lemon black tea was prepared according to the optimal formula obtained from the orthogonal experiment, namely 100 mL of 6 mg / mL black tea extract, 4 g of lemon juice, 7 g of white sugar, and 16 g of honey. The resulting sample was subjected to sensory evaluation by 10 reviewers, and the final sensory score was 91.5 points. The sensory indicators of the product are shown in the following table:

[0094] Sensory indicators of lemon black tea

[0095]

[0096] Physical and chemical indicators

[0097] Lemon black tea samples were prepared using the optimal formula: black tea extract concentration of 6 mg / ml, citric acid addition amount of 4 g, honey addition amount of 7 g, and white sugar addition amount of 16 g. The samples were tested for soluble solids, total acid, pH, tea polyphenols, amino acids and other indicators, as shown below:

[0098] Physical and chemical indicators of lemon black tea beverage

[0099]

[0100] The measured soluble solid content was 9.8%; the total acid content was 17g.100-1mL / L; the pH was 4.1; the tea polyphenol content was 332.5mg.L-1; and the free amino acid content was 110.6mg.L-1. From the above data, it can be seen that the quality of this lemon black tea beverage is stable.

[0101] Through single factor and orthogonal experiments, the optimal formula of lemon black tea beverage was determined: black tea extract concentration 6mg / ml, lemon juice 4g, honey 7g, white sugar 16g, the sensory score under this condition was 91.5 points, and the lemon black tea prepared under this condition was bright red, clear, transparent and uniform, with the unique aroma of lemon and black tea, the aroma of tea was obvious, long-lasting and pure, without other odors, the taste of tea was mellow and soft, perfectly matched with the acidity of lemon, the sour and sweet were coordinated and soft, the overall taste was uniform, and no obvious stratification appeared

[0102] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0103] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A lemon black tea formula, characterized by: The formula includes 100 mL of 6 mg / ml black tea extract, 4 g of lemon juice, 7 g of white sugar and 16 g of honey.

2. A processing method for a lemon black tea formula, characterized in that: The following steps are involved: S1: Preparation of lemon juice: wash the lemon, peel and deseed it, cut it into small pieces, put it into a juicer to extract the juice, and filter it with gauze to obtain the lemon juice; S2: Black tea extract: Place black tea in a grinder and grind it for about 60 seconds. Then pass it through a 100-mesh standard test sieve to obtain black tea powder. The ratio of tea powder to boiling water is 1:

100. Soak for 22 minutes and filter to obtain the black tea extract. S3: Mixing black tea extract and lemon juice: black tea extract, lemon juice, white sugar and honey in a ratio of 60:4:7:16 to obtain lemon black tea stock solution; S4: Filling and sterilization: the prepared beverage is placed in a conical flask and sterilized at high temperature for 15 minutes. After filling and sealing, it is cooled in sections to obtain a finished tea beverage.

3. The processing method of a lemon black tea formula according to claim 2, characterized in that: After the preparation of the lemon juice and black tea extract in step S1 and step S2 is completed, it is necessary to store them at 4° C. for future use.

4. The processing method of a lemon black tea formula according to claim 2, characterized in that: During the black tea grinding process in step S2, the power button is turned off and on again several times.

5. The processing method of a lemon black tea formula according to claim 2, characterized in that: In step S3, the black tea extract, lemon juice, white sugar and honey need to be continuously stirred during the preparation process.

6. The processing method of a lemon black tea formula according to claim 2, characterized in that: In step S4, the high temperature sterilization temperature is controlled at 85°C.

7. The processing method of a lemon black tea formula according to claim 2, characterized in that: In the process of squeezing the lemon juice in step S1, a slow juicer is used for squeezing at a rotation speed of 80 to 110 rpm.

8. The processing method of a lemon black tea formula according to claim 2, characterized in that: The tea leaves crushed in step S2 are sieved through a 100-mesh sieve.

9. The processing method of a lemon black tea formula according to claim 2, characterized in that: In the cooling stage of step S4, the mixture is first placed in 60°C clean water, and then transferred to 30°C clean water after 30 minutes until it reaches room temperature.

10. The processing method of a lemon black tea formula according to claim 2, characterized in that: In step S1, the lemons selected have smooth peels, strong aroma, and are disease-free, and the weight of a single fruit is about 110 g.

Images