Preparation method of fructus momordicae and jasmine tea plant beverage

Abstract

The invention provides a preparation method of a siraitia grosvenorii-jasmine flower tea plant beverage, which comprises the following steps: sterilizing siraitia grosvenorii concentrated juice and jasmine flower concentrated juice, feeding into a reaction kettle, shearing and uniformly mixing with high-temperature sterile water at a high speed, rapidly cooling, and feeding into a negative-pressure filling machine for subpackaging to obtain a final product. Wherein the jasmine flower concentrated solution activates flower fragrance prerequisite substances through low-temperature enzymolysis, volatile fragrance and non-volatile substances are efficiently extracted respectively in combination with gradient variable-temperature extraction, and finally, the fragrance intensity of the extract liquid is improved by adopting a cyclodextrin embedding technology. The prepared plant beverage adopts triple aroma locking, so that the retention rate of key aroma components linalool and jasmine ketone of a final product is increased, and the flavor of the final product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of plant beverage processing, and in particular relates to a method for preparing a monk fruit jasmine tea plant beverage. Background Art

[0002] As a traditional medicinal and edible ingredient, monk fruit (Lo Han Guo) is beloved for its lung-moistening, phlegm-reducing, and blood sugar-lowering properties. With the development of monk fruit processing products, monk fruit-based beverages have already captured a significant market share. Jasmine tea, one of China's top ten famous teas, not only beautifies and whitens the skin, but also combats aging. It also promotes digestion, eliminates constipation, soothes qi and clears the brain, lowers blood pressure and lipids, and has significant antibacterial and viral properties, as well as cancer treatment. The caffeine in tea stimulates the central nervous system, combating drowsiness, fatigue, and enhancing vitality and focus. Tea polyphenols and tea pigments, in addition to their antibacterial and antiviral properties, also possess anticancer and anti-mutagenic properties.

[0003] Both monk fruit and jasmine are very popular health drinks. With the improvement of people's quality of life, combining monk fruit and jasmine into a drink with the health benefits of both has become an objective demand of the public. However, the high-temperature extraction of traditional jasmine tea extracts easily leads to a high loss rate of volatile aroma components, resulting in a poor taste of the compounded beverage. At the same time, tea polyphenols combine with proteins to produce precipitation. The centrifugal sedimentation rate of commercially available products is generally high, resulting in a short shelf life. Therefore, solving the taste problem of monk fruit and jasmine tea is an urgent problem that needs to be solved in the industry. Summary of the Invention

[0004] Aiming at the problem that the current monk fruit jasmine tea plant beverage has insufficient taste and flavor, the present invention provides a method for preparing the monk fruit jasmine tea plant beverage, which effectively retains the fragrance of jasmine while improving the taste and flavor of the beverage.

[0005] The present invention is achieved through the following technical solutions: A method for preparing a Momordica grosvenori jasmine tea plant beverage comprises the following steps: S1: The monk fruit concentrate was sterilized by filtering with a 0.2-0.3 μm microporous membrane, and then the jasmine concentrate was instantaneously sterilized with ultraviolet light at a wavelength of 245 nm for 28s-32s; S2: Under nitrogen protection, 82-86°C sterile water, monk fruit concentrate juice, and jasmine tea concentrate were added to the reactor in sequence, and then high-speed shear mixing was performed at 2000-2500 rpm for 3-5 minutes; S3: The mixed liquid is sent to a plate heat exchanger and cooled to 25°C within 5 seconds, and natural vitamin E antioxidant is added at a concentration of 0.01% by weight of the mixed liquid; S4: Under a sterile environment, a negative pressure filling machine is used for subpackaging to obtain the monk fruit jasmine tea plant beverage; The preparation method of the jasmine flower concentrate is as follows: a1: Mix jasmine flowers and green tea in a mass ratio of 1:(2.5-4), then spray the mixture with a complex enzyme solution at a rate of 25-45 mL / kg of the raw material and perform enzymatic hydrolysis at 32-38°C for 1.5-3 hours; the complex enzyme solution contains 0.08-0.15 wt% pectinase and 0.03-0.08 wt% β-glucosidase; a2: Extract the enzymatic hydrolysate at 35-45°C at a material-liquid ratio of 1:(8-12) for 25-40 minutes, collect the steam and condense it to obtain the essential oil; then heat it to 70-80°C, add water to a material-liquid ratio of 1:(14-18), and extract it for 15-30 minutes; finally, heat it to 85-95°C to inactivate the enzyme for 3-8 minutes to obtain the extract; a3: After cooling the extract to 2-10°C, add 0.015-0.03 wt% of cyclodextrin to the extract, remove impurities through a 30-100 kDa ultrafiltration membrane, and then concentrate to 30-40° Brix through a reverse osmosis membrane. Then, add the top fragrance essential oil obtained in step a2, and mix well to obtain a jasmine tea concentrate.

[0006] The Luo Han Guo jasmine tea plant beverage of the present invention activates the floral aroma precursors through low-temperature enzymatic hydrolysis, combines with gradient temperature extraction, and efficiently extracts volatile aroma and non-volatile substances respectively. Finally, cyclodextrin embedding technology is used to improve the aroma intensity of the extract. On the other hand, the volatile top fragrance essential oil produced by jasmine flower extraction is recovered by condensation and added to the extract to further enhance the aroma. Finally, ultrafiltration-reverse osmosis combined technology is used to replace traditional evaporation concentration, so that the retention rate of tea polyphenols is improved, thereby improving the functionality of the beverage. Membrane filtration and UV sterilization are used to distribute the two concentrates to prevent high temperature from causing degradation of mogrosides and affecting the flavor. After the high-temperature sterile water is mixed with the concentrate and then instantly cooled to 25°C, the cyclodextrin-jasmone inclusion complex can be quickly crystallized and solidified, thereby retaining more Luo Han Guo and jasmine flavors.

[0007] Preferably, when fresh jasmine flowers are used, the spraying amount of the compound enzyme solution is 25-35 mL / kg; when dry jasmine flowers are used, the spraying amount of the compound enzyme solution is 35-45 mL / kg; the spraying is carried out by high-pressure spraying with a nozzle with an atomization particle size of 50-150 μm, and the spray coverage rate is ≥90%.

[0008] Preferably, the preparation method of the monk fruit concentrated juice is as follows: a1: Fresh monk fruit is steamed at 105-110°C for 15-30 seconds to inactivate enzymes, then peeled and crushed into 0.5-3 mm particles, which are then passed through a 10-30 mesh sieve. a2: adding water to the pulp at a mass ratio of 1:water (2.5-4.0) to prepare the pulp, and then adding a composite enzyme preparation to the pulp for enzymatic hydrolysis. Initially, enzymatic hydrolysis is carried out at 45-48°C and pH 4.0-4.5 for 40-60 minutes, and then the temperature is raised to 50-53°C and pH 3.8-4.2, and enzymatic hydrolysis is continued for 60-90 minutes. The composite enzyme preparation contains 0.15-0.35 wt% pectinase, 0.06-0.12 wt% cellulase, and 0.02-0.08 wt% hemicellulase. a3: Finally, heat the mixture to 90-95°C and maintain for 5-8 minutes to inactivate the enzyme, and then immediately cool the mixture to below 25°C to obtain the monk fruit concentrated juice.

[0009] Crushed pulp particles that are too small make filtration difficult, while particles that are too large result in insufficient enzymatic hydrolysis. The fruit size of the present invention can achieve the maximum juice yield, greatly improving the utilization rate of raw materials. In the composite enzymatic hydrolysis, pectinase can break down the intercellular matrix to release intracellular substances, and cellulase and hemicellulase can synergistically degrade the cell wall fiber network, thereby releasing the active ingredients of the monk fruit to the greatest extent, improving the taste and flavor. In the segmented temperature-controlled enzymatic hydrolysis, the first low-temperature enzymatic hydrolysis can protect the heat-sensitive monk fruit saponins from degradation due to high temperature, so that the mogroside retention rate is greater than 90%, thereby improving the flavor of the juice. The second stage uses a higher temperature enzymatic hydrolysis to accelerate the hydrolysis of polysaccharides, reduce the viscosity of the juice, and reduce the precipitation rate during the subsequent preparation of jasmine tea concentrate, thereby improving the product taste and shelf life. Rapid cooling after high-temperature sterilization is to prevent excessive degradation of heat-sensitive components, which will lead to a reduction in the active ingredients in the monk fruit juice, and also to avoid the degraded heat-sensitive components combining with tea polyphenols to produce precipitates that affect the taste.

[0010] Preferably, the final product of step S4 is subjected to electric field assisted homogenization treatment, the electric field strength is 20 kV / cm, the treatment time is 2 ms, and the particle size of the final product is ≤150 nm.

[0011] Using high-voltage electric field homogenization can break up the aggregation of plant proteins and prevent the formation of sediment in the final product, which affects the shelf life and taste.

[0012] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The plant beverage prepared by the present invention triple-locks the fragrance through enzymatic activation of floral fragrance precursors, top-note recovery, and cyclodextrin embedding, so that the retention rate of the key aroma components linalool and jasmonic acid in the final product is ≥95%, thereby improving the flavor of the final product.

[0013] 2. The plant beverage prepared by the present invention adopts high-pressure pulse homogenization and combines low-temperature sterilization to reduce the decomposition of heat-sensitive substances, reduce the precipitation formed by the combination of protein and tea polyphenols in the final product that affects the taste, and increase the shelf life of the final product and thus improve the economic benefits. DETAILED DESCRIPTION

[0014] The present invention will be further described below with reference to the examples. In the examples, unless otherwise specified, the technical means used are all conventional technical means in the art. Example

[0015] A method for preparing a Momordica grosvenori jasmine tea plant beverage comprises the following steps: S1: The monk fruit concentrate was sterilized by filtration using a 0.2 μm microporous membrane, and the jasmine concentrate was instantaneously sterilized using ultraviolet light at a wavelength of 245 nm for 28 seconds. S2: Under nitrogen protection, 82°C sterile water, monk fruit concentrate juice, and jasmine tea concentrate were added to the reactor in sequence, and then high-speed shear mixing was performed at 2000 rpm for 5 min; S3: The mixed liquid is sent to a plate heat exchanger and cooled to 25°C within 5 seconds, and natural vitamin E antioxidant is added at a concentration of 0.01% by weight of the mixed liquid; S4: Under a sterile environment, use a negative pressure filling machine to pack the product to obtain the final product.

[0016] The preparation method of the jasmine flower concentrate is as follows: a1: Fresh jasmine flowers and green tea were mixed in a mass ratio of 1:2.5, and then a composite enzyme solution was sprayed on the raw material at a rate of 25 mL / kg. The spraying was performed at high pressure using a nozzle with an atomization particle size of 50 μm, with a spray coverage of ≥ 90%. Enzymatic hydrolysis was carried out at 32°C for 1.5 hours. The composite enzyme solution contained 0.08 wt% pectinase and 0.03 wt% β-glucosidase. a2: The enzymatic hydrolysate was first extracted at 35°C at a solid-liquid ratio of 1:8 for 25 minutes, and the steam was collected and condensed to obtain the head fragrance oil; the temperature was then raised to 70°C, water was added to a solid-liquid ratio of 1:14, and the extraction was continued for 15 minutes; finally, the temperature was raised to 85°C to inactivate the enzyme for 8 minutes to obtain the extract; a3: After cooling the extract to 2°C, add 0.015 wt% of cyclodextrin to the extract, remove impurities through a 30 kDa ultrafiltration membrane, and then concentrate to 30° Brix through a reverse osmosis membrane. Then add the top fragrance essential oil obtained in step a2, and mix well to obtain a jasmine tea concentrate.

[0017] The preparation method of the described Momordica grosvenori concentrated juice is as follows: a1: Fresh monk fruit was instantaneously steamed at 105°C for 30 seconds to inactivate enzymes, then peeled and crushed into 0.5 mm particles and passed through a 10-mesh sieve; a2: adding water to the pulp at a mass ratio of 1:2.5, and then adding a composite enzyme preparation to the pulp for enzymatic hydrolysis. Initial enzymatic hydrolysis was performed at 45°C and pH 4.0 for 40 minutes, and then the temperature was raised to 50°C and pH 3.8, and enzymatic hydrolysis was continued for 60 minutes. The composite enzyme preparation contained 0.15 wt% pectinase, 0.06 wt% cellulase, and 0.02 wt% hemicellulase. a3: Finally, the temperature is raised to 90°C and maintained for 8 minutes to inactivate the enzyme, and then immediately cooled to below 25°C to obtain the monk fruit concentrated juice. Example

[0018] A method for preparing a Momordica grosvenori jasmine tea plant beverage comprises the following steps: S1: The monk fruit concentrate was sterilized by filtration using a 0.3 μm microporous membrane, and the jasmine concentrate was instantaneously sterilized using ultraviolet light at a wavelength of 245 nm for 32 seconds. S2: Under nitrogen protection, 86°C sterile water, monk fruit concentrate juice, and jasmine tea concentrate were added to the reactor in sequence, and then high-speed shear mixing was performed at 2500 rpm for 3 min; S3: The mixed liquid is sent to a plate heat exchanger and cooled to 25°C within 5 seconds, and natural vitamin E antioxidant is added at a concentration of 0.01% by weight of the mixed liquid; S4: Under a sterile environment, a negative pressure filling machine is used for subpackaging to obtain the final product; the final product is subjected to electric field assisted homogenization treatment with an electric field strength of 20kV / cm and a processing time of 2ms. The particle size of the final product is ≤150nm.

[0019] The preparation method of the jasmine flower concentrate is as follows: a1: Dried jasmine flowers and green tea were mixed in a mass ratio of 1:4, and then a composite enzyme solution was sprayed on the raw material at a rate of 45 mL / kg. The spraying was performed at high pressure using a nozzle with an atomizing particle size of 150 μm, with a spray coverage of ≥ 90%. Enzymatic hydrolysis was performed at 32-38°C for 1.5-3 hours. The composite enzyme solution contained 0.08-0.15 wt% pectinase and 0.03-0.08 wt% β-glucosidase. a2: The enzymatic hydrolysate was first extracted at 45°C at a solid-liquid ratio of 1:12 for 40 minutes, and the steam was collected and condensed to obtain the head fragrance oil; the temperature was then raised to 80°C, water was added to a solid-liquid ratio of 1:18, and the extraction was continued for 30 minutes; finally, the temperature was raised to 95°C to inactivate the enzyme for 8 minutes to obtain the extract; a3: After cooling the extract to 10°C, add 0.03 wt% of cyclodextrin to the extract, remove impurities through a 100 kDa ultrafiltration membrane, and then concentrate to 40° Brix through a reverse osmosis membrane. Then, add the top fragrance essential oil obtained in step a2, and mix well to obtain a jasmine tea concentrate.

[0020] The preparation method of the described Momordica grosvenori concentrated juice is as follows: a1: Fresh monk fruit was instantaneously steamed at 110°C for 15 seconds to inactivate enzymes, then peeled and crushed into 3mm particles before passing through a 30-mesh sieve. a2: slurrying was performed by adding water at a pulp:water ratio of 1:4.0, and then a composite enzyme preparation was added to the slurry for enzymatic hydrolysis. The enzymatic hydrolysis was initially performed at 48°C and pH 4.5 for 60 minutes, and then the temperature was raised to 53°C and pH 4.2 for a further 90 minutes. The composite enzyme preparation contained 0.35 wt% pectinase, 0.12 wt% cellulase, and 0.08 wt% hemicellulase. a3: Finally, heat the mixture to 90-95°C and maintain for 5-8 minutes to inactivate the enzyme, and then immediately cool the mixture to below 25°C to obtain the monk fruit concentrated juice. Example

[0021] A method for preparing a Momordica grosvenori jasmine tea plant beverage comprises the following steps: S1: The monk fruit concentrate was sterilized by filtration using a 0.3 μm microporous membrane, and the jasmine concentrate was instantaneously sterilized using ultraviolet light at a wavelength of 245 nm for 30 seconds. S2: Under nitrogen protection, 85°C sterile water, monk fruit concentrate juice, and jasmine tea concentrate were added to the reactor in sequence, and then high-speed shear mixing was performed at 2200 rpm for 4 min; S3: The mixed liquid is sent to a plate heat exchanger and cooled to 25°C within 5 seconds, and natural vitamin E antioxidant is added at a concentration of 0.01% by weight of the mixed liquid; S4: Under a sterile environment, a negative pressure filling machine is used for subpackaging to obtain the final product; the final product is subjected to electric field assisted homogenization treatment with an electric field strength of 20kV / cm and a processing time of 2ms. The particle size of the final product is ≤150nm.

[0022] The preparation method of the jasmine flower concentrate is as follows: a1: Fresh jasmine flowers and green tea were mixed in a mass ratio of 1:3, and then a composite enzyme solution was sprayed on the raw material at a rate of 35 mL / kg. The spraying was performed at high pressure using a nozzle with an atomization particle size of 50-150 μm, with a spray coverage of ≥90%. Enzymatic hydrolysis was performed at 36°C for 2 hours. The composite enzyme solution contained 0.12 wt% pectinase and 0.05 wt% β-glucosidase. a2: The enzymatic hydrolysate was first extracted at 40°C at a solid-liquid ratio of 1:10 for 30 minutes, and the steam was collected and condensed to obtain the head fragrance oil; the temperature was then raised to 75°C, water was added to a solid-liquid ratio of 1:16, and the extraction was continued for 20 minutes; finally, the temperature was raised to 90°C to inactivate the enzyme for 5 minutes to obtain the extract; a3: After cooling the extract to 8°C, add 0.02 wt% of cyclodextrin to the extract, remove impurities through a 50 kDa ultrafiltration membrane, and then concentrate to 35° Brix through a reverse osmosis membrane. Then add the top fragrance essential oil obtained in step a2, and mix well to obtain a jasmine tea concentrate.

[0023] The preparation method of the described Momordica grosvenori concentrated juice is as follows: a1: Fresh monk fruit was instantaneously steamed at 108°C for 20 seconds to inactivate enzymes, then peeled and crushed into 2mm particles before passing through a 20-mesh sieve. a2: adding water to the pulp at a mass ratio of 1:3, and then adding a composite enzyme preparation to the pulp for enzymatic hydrolysis. Initial enzymatic hydrolysis was performed at 46°C and pH 4.2 for 50 minutes, and then the temperature was raised to 52°C and pH 4.0, and enzymatic hydrolysis was continued for 70 minutes. The composite enzyme preparation contained 0.2 wt% pectinase, 0.10 wt% cellulase, and 0.05 wt% hemicellulase. a3: Finally, the temperature is raised to 92°C and maintained for 6 minutes to inactivate the enzyme, and then immediately cooled to below 25°C to obtain the monk fruit concentrated juice.

[0024] Test Example 1 100 samples of the finished products prepared in Examples 1 to 3 were sampled for each example and subjected to physical and chemical tests. The average value of each test item was taken. The test results are shown in Table 1 below.

[0025] Table 1:

[0026] As can be seen from Table 1, the plant beverage prepared by the present invention contains carbohydrates and can quickly replenish energy.

[0027] Test Example 2 Taste survey: The beverage prepared by the present invention was distributed to tasters. A total of 50 people participated in the taste survey, including 20 children aged 5 to 15, 20 adults, and 10 elderly people aged 55 and above. The tasters gave answers of satisfaction, bitterness, and sweetness, respectively. The results are shown in Table 2.

[0028] Table 2:

[0029] As shown in the survey data in Table 2, the vast majority of test drinkers commented that the beverage had an excellent taste, with a sweet and sour flavor that was not overly sweet, lacking any herbal flavor, and a light, cooling sensation that did not last long. A very small number of test drinkers reported a slightly bitter taste, but a sweet and sour aftertaste. Furthermore, the beverage prepared by the present invention did not cause discomfort such as flatulence or diarrhea. When consumed at room temperature, it provided a moderate cooling sensation, and the sweet and sour flavor stimulated appetite.

[0030] The above embodiments are merely exemplary embodiments of the present invention and are not intended to limit the scope of the present invention. The scope of protection of the present invention is defined by the claims. Persons skilled in the art may make various modifications or equivalent substitutions to the present invention within the spirit and scope of protection of the present invention, and such modifications or equivalent substitutions shall also be deemed to fall within the scope of protection of the present invention.

Claims

1. A method for preparing a Momordica grosvenori jasmine tea plant beverage, characterized in that: The following steps are involved: S1: The monk fruit concentrate was sterilized by filtering with a 0.2-0.3 μm microporous membrane, and then the jasmine concentrate was instantaneously sterilized with ultraviolet light at a wavelength of 245 nm for 28s-32s; S2: Under nitrogen protection, add 82-86°C sterile water, monk fruit concentrate juice, and jasmine tea concentrate to the reactor in sequence, and then high-speed shear mix at 2000-2500 rpm for 3-5 minutes; S3: The mixed liquid is sent to a plate heat exchanger and cooled to 25°C within 5 seconds, and natural vitamin E antioxidant is added at a concentration of 0.01% by weight of the mixed liquid; S4: Under a sterile environment, use a negative pressure filling machine to pack the final product; The preparation method of the jasmine flower concentrate is as follows: a1: Mix jasmine flowers and green tea in a mass ratio of 1:(2.5-4), then spray the mixture with a complex enzyme solution at a rate of 25-45 mL / kg of the raw material and perform enzymatic hydrolysis at 32-38°C for 1.5-3 hours; the complex enzyme solution contains 0.08-0.15 wt% pectinase and 0.03-0.08 wt% β-glucosidase; a2: Extract the enzymatic hydrolysate at 35-45°C at a material-liquid ratio of 1:(8-12) for 25-40 minutes, collect the steam and condense it to obtain the essential oil; then heat it to 70-80°C, add water to a material-liquid ratio of 1:(14-18), and extract it for 15-30 minutes; finally, heat it to 85-95°C to inactivate the enzyme for 3-8 minutes to obtain the extract; a3: After cooling the extract to 2-10°C, add 0.015-0.03 wt% of cyclodextrin to the extract, remove impurities through a 30-100 kDa ultrafiltration membrane, and then concentrate to 30-40° Brix through a reverse osmosis membrane. Then, add the top fragrance essential oil obtained in step a2, and mix well to obtain a jasmine tea concentrate.

2. The method for preparing the Momordica grosvenori jasmine tea plant beverage according to claim 1, wherein: When fresh jasmine flowers are used, the spraying amount of the compound enzyme solution is 25-35 mL / kg; when dry jasmine flowers are used, the spraying amount of the compound enzyme solution is 35-45 mL / kg; the spraying is carried out by high-pressure spraying with a nozzle with an atomization particle size of 50-150 μm, and the spray coverage rate is ≥90%.

3. The method for preparing the Momordica grosvenori jasmine tea plant beverage according to claim 1, wherein: The preparation method of the described Momordica grosvenori concentrated juice is as follows: a1: Fresh monk fruit is steamed at 105-110°C for 15-30 seconds to inactivate enzymes, then peeled and crushed into 0.5-3 mm particles, which are then passed through a 10-30 mesh sieve. a2: adding water to the pulp at a mass ratio of 1:water (2.5-4.0) to prepare the pulp, and then adding a composite enzyme preparation to the pulp for enzymatic hydrolysis. Initially, enzymatic hydrolysis is carried out at 45-48°C and pH 4.0-4.5 for 40-60 minutes, and then the temperature is raised to 50-53°C and pH 3.8-4.2, and enzymatic hydrolysis is continued for 60-90 minutes. The composite enzyme preparation contains 0.15-0.35 wt% pectinase, 0.06-0.12 wt% cellulase, and 0.02-0.08 wt% hemicellulase. a3: Finally, heat the mixture to 90-95°C and maintain for 5-8 minutes to inactivate the enzyme, and then immediately cool the mixture to below 25°C to obtain the monk fruit concentrated juice.

4. The method for preparing the Momordica grosvenori jasmine tea plant beverage according to claim 1, wherein: In step S4, the final product is subjected to electric field assisted homogenization treatment with an electric field strength of 20 kV / cm and a treatment time of 2 ms. The particle size of the final product is ≤150 nm.

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