Composite health-care milk tea based on multi-plant tender shoot juice and preparation method of composite health-care milk tea

Abstract

The invention provides composite health-care milk tea based on multi-plant tender shoot juice and a preparation method of the composite health-care milk tea. The preparation method comprises the following steps: step 1, treating the raw materials; step 2, preparing the multi-plant tender shoot juice; step 3, stirring and mixing the multi-plant tender shoot juice, the flavor balance system, the stabilizer system and the functional sweetening system, and sterilizing through a pulsed electric field to obtain a milky tea precursor substance; and 4, freezing the milky tea precursor substance to obtain the milky tea powder. The prepared composite health-care milk tea can effectively balance the sweetness and health requirements of milk tea, various plant tender shoot juice is effectively fused, so that the composite health-care milk tea has high flavor acceptance, the stability of active ingredients in the plant tender shoot juice in the processing process can be kept, the refreshing health-care effect is achieved, meanwhile, the taste is not affected, and the health-care milk tea is suitable for being eaten by people. The problem of compatibility of different plant tender shoot juices is solved.

Description

Technical Field

[0001] This invention relates to the field of food technology, and more specifically, to a compound health milk tea based on the juice of multiple plant buds and its preparation method. Background Technology

[0002] The current milk tea market faces the following problems: traditional milk tea is high in sugar, easily leading to health problems such as obesity and diabetes; excessive artificial additives affect the naturalness and safety of the beverage; insufficient functional ingredients result in a lack of health benefits; and the taste is monotonous, failing to meet consumers' pursuit of a refreshing and natural flavor. Existing solutions include: using sugar substitutes to replace sucrose; adding vitamin or mineral fortifiers; using some plant extracts; and reducing the amount of creamer used.

[0003] Existing health milk teas mostly use single plant extracts (such as tea polyphenols) or synthetic additives to achieve their functions, which have the following technical defects: flavor imbalance: bitter substances (such as alkaloids) from the tender buds of Chinese herbal medicines are difficult to be compatible with the sweet taste system; poor stability: mixed plant juices are prone to flocculation and precipitation in the pH range of 4.0-5.0; single function: existing formulas lack a system for synergistic effects between slow-release energizing ingredients and nutrients.

[0004] Based on this, it is necessary to propose a compound health milk tea based on the juice of multiple plant buds and its preparation method. Summary of the Invention

[0005] To achieve the purpose of the invention, this invention provides a compound health milk tea based on the juice of multiple plant buds and its preparation method. It can effectively balance the sweetness of milk tea with health requirements, effectively integrate multiple plant bud juices to achieve high flavor acceptance, maintain the stability of active ingredients in plant bud juices during processing, achieve the effect of refreshing and health care without affecting the taste, and solve the compatibility problem of different plant bud juices.

[0006] To achieve the above objectives, the technical solution of the present invention is as follows:

[0007] Firstly, a method for preparing a compound health milk tea based on the juice of multiple plant buds is provided, comprising:

[0008] Step 1: Raw material processing:

[0009] (1) After washing and removing pesticide residues from the raw materials, including the tender buds of Chinese herbal medicines, tea buds, tender leaves, succulents and grass leaves, the tender buds were graded and screened, and raw materials with a moisture content of about 60% ± 5% were selected.

[0010] (2) Preparation of a flavor balance system;

[0011] (3) Preparation of a stabilizer system;

[0012] (4) Preparation of functional sweetness systems;

[0013] Step 2: Prepare multi-plant bud juice; accurately weigh the tender buds of Chinese herbal medicines, tea buds, tender leaves, succulents and grass leaves, mix them in a mass ratio of 1:1:1:1:1, break the cell walls with ultrasound, and then perform a three-stage countercurrent extraction with water at low temperature. Combine the extracts from the three stages and then concentrate them under vacuum until the soluble solids content is 35%; thus obtaining multi-plant bud juice.

[0014] Step 3: Take the juice of multiple plant buds, flavor balance system, stabilizer system and functional sweetener system, stir and mix them, and sterilize them with a pulse electric field to obtain the milk tea precursor.

[0015] Step 4: Freeze the milk tea precursor to obtain milk tea powder.

[0016] In some embodiments, the tender shoots of the traditional Chinese medicine are selected from at least one of the tender shoots of peppermint, mugwort, honeysuckle, chrysanthemum, and monk fruit.

[0017] In some embodiments, the tea buds are selected from black tea or green tea.

[0018] In some embodiments, the tender leaves are selected from at least one of the tender buds of mulberry leaves, sea buckthorn leaves, wolfberry leaves, grape leaves, and willow leaves.

[0019] In some embodiments, the succulent plant is selected from at least one of aloe vera and Graptopetalum paraguayense.

[0020] In some embodiments, the tender grass leaves are selected from at least one of the tender leaves of dandelion grass, alfalfa grass, wheatgrass, and barley grass.

[0021] In some embodiments, the cleaning process during raw material processing employs ozone micro-nano bubble cleaning at a concentration of 2 ppm for 15 minutes.

[0022] In some embodiments, the flavor balancing system is a mogroside-cyclodextrin complex. In some embodiments, the mogroside-cyclodextrin complex is composed of β-cyclodextrin and mogroside at a mass ratio of 1:0.2-0.5.

[0023] In some embodiments, the preparation process of the mogroside-cyclodextrin complex is as follows: mogroside and β-cyclodextrin are dissolved in purified water at a mass ratio to form a 35 wt% solution (the actual concentration can vary between 30 wt% and 40 wt%), and then spray-dried to obtain the mogroside-cyclodextrin complex. In some embodiments, the stabilizer system is a whey protein-chitosan self-assembly. In some embodiments, the whey protein-chitosan self-assembly is formed by the self-assembly of whey protein and chitosan at a mass ratio of 10:1.

[0024] In some embodiments, the preparation process of the whey protein-chitosan self-assembly is as follows: 1g of chitosan is weighed and dissolved in 100ml of a 2% (w / w) acetic acid solution to obtain a 1% (w / w) chitosan solution; 10g of whey protein is dissolved in 100ml of ultrapure water, magnetically stirred at room temperature for 2 hours, heated in a water bath to 80℃~100℃, stirred and modified for 30 minutes, and then stored in a 45℃ water bath for later use to obtain a whey protein solution; the whey protein solution is slowly injected into the chitosan solution under stirring, and spray-dried to obtain the whey protein-chitosan self-assembly. In some embodiments, the functional sweetening system is a stevioside-erythritol-vanillin ternary complex.

[0025] In some embodiments, the preparation process of the steviol-erythritol-vanillin ternary complex is as follows: steviol, erythritol and vanillin are mixed in a mass ratio of 3:6:1, and then 20% by weight of distilled water is sprayed into the mixture and granulated by conventional wet granulation.

[0026] In some embodiments, the three-stage countercurrent extraction process is as follows:

[0027] Primary extraction: 40℃, extraction speed 1.5m / s, solid-liquid ratio 1:15, extraction time 30min;

[0028] Secondary extraction: 35℃, extraction speed 1.8m / s, solid-liquid ratio 1:20, extraction time 20min;

[0029] Three-stage extraction: 40℃, extraction speed 1.2m / s, solid-liquid ratio 1:10, extraction time 10min.

[0030] In some embodiments, in step 3, the milk tea precursor substances, by weight percentage, include 95-98% of multi-plant bud juice, 1.5-2.4% of flavor balance system, 0.55-1.35% of stabilizer system, and 0.4-0.6% of functional sweetener system.

[0031] In some embodiments, the mixing conditions in step 3 are as follows: mixing at 800 rpm with magnetic stirring for 30 minutes under a 40°C water bath.

[0032] In some embodiments, the conditions for pulsed electric field sterilization in step 3 are: field strength 25kV / cm, pulse width 100μs, and frequency 200Hz.

[0033] In some embodiments, in step 4, the freezing process is as follows: the milk tea precursor is pre-frozen at -40°C for 2 hours, and then the temperature is gradually increased from -20°C to 25°C under a vacuum of 20Pa, with a temperature increase of 5~10°C per hour, to complete the freezing.

[0034] Secondly, a compound health milk tea based on the juice of multiple plant buds is provided, which is prepared using the method described in this invention.

[0035] Thirdly, a ready-to-drink product is provided, including the compound health milk tea based on the juice of multiple plant buds as described in this invention.

[0036] In some embodiments, the ready-to-drink product is packaged in a light-proof aluminum-plastic composite film and sealed with nitrogen.

[0037] In some embodiments, the ready-to-drink product has an energizing effect.

[0038] In this invention, "low temperature" means that it can be between 20°C and 45°C, preferably between 30°C and 40°C.

[0039] In the embodiments, "room temperature" refers to room temperature of 10~40℃, preferably 20~30℃ or 25℃.

[0040] Compared with the prior art, one of the above technical solutions has the following advantages or beneficial effects:

[0041] This invention provides a compound health milk tea based on the juice of multiple plant buds. It uses a specific ratio of Chinese herbal bud juice to blend with other plant juices. It employs a flavor balancing system and a functional sweetening system to synergistically enhance the effects of the plant juices. The sugar content is reduced by 30-50% while maintaining a good taste. A low-temperature extraction process is developed to retain the active ingredients of the multiple plant bud juices, effectively preserving heat-sensitive components such as vitamin C. A stabilizer system solves the problem of sedimentation in stratified or suspended systems. After brewing, the product meets the standards of conventional milk tea, with a significant refreshing effect and high flavor acceptance. Detailed Implementation

[0042] The present invention will be further illustrated below with reference to specific embodiments. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention.

[0043] Example: Milk Tea Preparation Process

[0044] Step 1: Raw material processing:

[0045] (1) After removing pesticide residues from the raw materials, including the tender buds of Chinese herbal medicines, tea buds, tender leaves, succulents and grass leaves, the tender buds were graded and screened, and the raw materials with a moisture content of about 60% ± 5% were selected.

[0046] (2) The preparation process of the flavor balance system is as follows: dissolve mogroside and β-cyclodextrin in purified water at a mass ratio to form a 35wt% solution (the actual concentration can vary between 30wt% and 40wt%), and then spray dry (inlet air temperature 180℃, outlet air temperature 80℃, feed rate 5mL / min) to obtain the mogroside-cyclodextrin complex;

[0047] (3) The preparation process of the stabilizer system is as follows: 1g of chitosan is weighed and dissolved in 100ml of acetic acid solution with a mass concentration of 2% to obtain a chitosan solution with a mass fraction of 1%; 10g of whey protein is dissolved in 100ml of ultrapure water, magnetically stirred at room temperature for 2h, heated to 80℃~100℃ in a water bath, stirred and modified for 30min, and then stored in a water bath at 45℃ to obtain a whey protein solution; the whey protein solution is slowly injected into the chitosan solution under stirring, and spray dried (inlet air temperature 180℃, outlet air temperature 80℃, feed rate 5mL / min) to obtain the whey protein-chitosan self-assembled body;

[0048] (4) The preparation process of the functional sweetness system is as follows: Stevioside, erythritol and vanillin are mixed in a mass ratio of 3:6:1 and then distilled water is added to obtain the functional sweetness system by conventional wet granulation.

[0049] Step 2: Accurately weigh the tender buds of Chinese medicinal herbs, tea buds, tender leaves, succulents, and tender grass leaves, mix them in a mass ratio of 1:1:1:1:1, break the cell walls with ultrasound (power 150-300W, frequency 20kHz, processing for 10min), and then perform a three-stage countercurrent extraction with water at low temperature.

[0050] Primary extraction: 40℃ / 1.5m / s, solid-liquid ratio 1:15, extraction time 30min;

[0051] Secondary extraction: 35℃ / 1.8m / s, solid-liquid ratio 1:20, extraction time 20min;

[0052] Three-stage extraction: 40℃ / 1.2m / s, solid-liquid ratio 1:10, extraction time 10min;

[0053] The extracts from the three extraction stages were combined and then concentrated under vacuum (-0.1 MPa, 40℃) to a soluble solids content of about 35% to obtain a juice from the tender shoots of various plants.

[0054] Step 3: By weight percentage, take 95-98% of the multi-plant bud juice, 1.5-2.4% of the flavor balance system, 0.55-1.35% of the stabilizer system, and 0.4-0.6% of the functional sweetener system. Mix them in a 40℃ water bath at 800 rpm for 30 minutes with magnetic stirring. Then sterilize them with a pulse electric field: field strength 25kV / cm, pulse width 100μs, and frequency 200Hz to obtain the milk tea precursor.

[0055] Step 4: Pre-freeze the milk tea precursor at -40℃ for 2 hours, then gradually increase the temperature from -20℃ to 25℃ under a 20Pa vacuum, increasing the temperature by 5~10℃ per hour to complete the freezing process and obtain milk tea powder.

[0056] The specific details of each embodiment are shown in Table 1 below:

[0057] Table 1. Parameter variations in each embodiment

[0058] Example 1 Example 2 Example 3 Example 4 Tender shoots of Chinese medicinal herbs Mint mugwort honeysuckle chrysanthemum Tea buds green tea black tea green tea black tea tender leaves Mulberry leaves Sea buckthorn leaves wolfberry leaves grape leaves Succulents Aloe vera hazy moon Aloe vera hazy moon tender grass leaves Dandelion grass alfalfa wheatgrass barley grass The mass ratio of β-cyclodextrin to mogrosides in the flavor balance system 1:0.3 1:0.2 1:0.4 1:0.5 Heating temperature of stabilizer system 90℃ 80℃ 85℃ 95℃ Multi-plant sprout juice 96.30% 95.80% 97.00% 97.55% Flavor balance system 1.90% 2.30% 1.60% 1.50% stabilizer system 1.20% 1.30% 0.80% 0.55% Functional sweetening systems 0.60% 0.60% 0.60% 0.40% The heating rate is 6℃ 5℃ 8℃ 10℃

[0059] Comparative Example 1

[0060] The difference from Example 1 is that the flavor balance system is replaced with multi-plant bud juice, otherwise it is the same as Example 1.

[0061] Comparative Example 2

[0062] The difference from Example 1 is that the stabilizer system is replaced with multi-plant bud juice, otherwise it is the same as Example 1.

[0063] Comparative Example 3

[0064] The difference from Example 1 is that the functional sweetening system is replaced with multi-plant bud juice, otherwise it is the same as Example 1.

[0065] Comparative Example 4

[0066] The difference from Example 1 is that the functional sweetening system is replaced with sucrose, while the rest is the same as in Example 1.

[0067] Comparative Example 5

[0068] The difference from Example 1 is that a single countercurrent extraction was used when preparing the juice of multiple plant buds, and the extraction temperature was 70°C. The rest is the same as in Example 1.

[0069] Example 1: Accelerated Stability Test

[0070] The milk tea powder from Examples 1-4 and Comparative Examples 1-4, after being dissolved in water, was used as test samples and placed at room temperature (around 18-25°C) for observation. The stability of the milk tea products was analyzed.

[0071] The visual inspection method was as follows: the product was aseptically filled into 250ml glass test bottles and left to stand. While standing, the overall and local conditions of the product were visually observed through the glass bottle, focusing on the following aspects: whether there was stratification in the texture; whether there was water separation at the liquid surface; and, while standing, the surface area of ​​water separation was measured through the glass bottle wall using a ruler with an accuracy of 0.5mm, with the reading taken at eye level. The results are shown in Table 2.

[0072] Table 2. Results of stability test at room temperature (20-25℃, 24 hours):

[0073] 2 hours 4 hours 8 hours 12 hours Example 1 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Example 2 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Example 3 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Example 4 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Comparative Example 1 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Comparative Example 2 The tissue condition is slightly poor, with a small amount of water separation and sedimentation. The upper layer showed approximately 0.1 mm of water separation, while the lower layer was in good overall condition with some sediment. The upper layer showed approximately 0.2mm of separated water, while the lower layer was in good condition overall, with sediment present. The upper layer of water has a thickness of 0.5 mm, while the lower layer contains sediment, indicating poor suspension. Comparative Example 3 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. Comparative Example 4 The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation. The tissue is in normal condition, with no water separation.

[0074] The stability test results show that the milk tea powder prepared using the method of this invention has good stability and uniform texture after being made into milk tea. There is no water separation on the upper layer, and all components are effectively and stably suspended. It can be seen that the stabilizer system solves the problem of water separation or precipitation.

[0075] Example 2: Taste Change Test

[0076] Milk tea made by dissolving the milk tea powder from Examples 1-4 and Comparative Examples 1-4 in water was used as test samples to examine its taste. Each sample from each example underwent a taste test once, with approximately 50 people in each group, roughly equal in number of men and women, all with some tasting experience. Taste scoring rules: Excellent: no off-flavor; Good: slightly bitter; Poor: bitter.

[0077] During each tasting evaluation, the order in which the samples were placed was random, and the samples showed no obvious differences in appearance. The results were statistically analyzed after the tasting; please refer to Table 3 below for the statistical results.

[0078] Table 3: Taste Test Statistics

[0079] excellent good Difference Example 1 50 0 0 Example 2 50 0 0 Example 3 50 0 0 Example 4 50 0 0 Comparative Example 1 25 5 20 Comparative Example 2 26 14 10 Comparative Example 3 15 3 32 Comparative Example 4 23 7 20 Comparative Example 5 24 25 1

[0080] As shown in Table 3, Comparative Example 1 lacks a flavor balance system, resulting in a poor taste, with the bitterness of the multi-plant sprout juice being particularly noticeable, leading to many negative reviews. Comparative Example 2 lacks a stabilization system, resulting in insufficient balance and coordination among the components, leading to a slightly poor taste, and the resulting sedimentation also clashes with the flavor. Comparative Example 3 lacks a functional sweetness system, resulting in a poor overall taste and poor tolerance for bitterness. Although Comparative Example 4 uses a single sweetness system (sucrose), the overall taste is still poor, failing to achieve a balance and coordination between the multi-plant sprout juice and other components. Comparative Example 5, which uses different processes to prepare the multi-plant sprout juice, shows a significantly increased bitterness intensity, resulting in a mediocre experience.

[0081] As can be seen, the milk tea developed in Examples 1-4 has a refreshing taste, and the relevant components have the effects of refreshing and health care. It effectively maintains the activity of natural ingredients. The flavor balance system, stability system and functional sweetness system have a synergistic effect on multiple plant bud juices. While reducing the sugar content, it maintains a good taste, has high flavor acceptance, improves the stability of milk tea, solves the problem of compatibility of different plant bud juices, and can meet the requirements of beverage naturalness and safety, satisfying consumers' pursuit of refreshing and natural flavor.

[0082] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a compound health milk tea based on the juice of multiple plant buds, characterized in that, include: Step 1: Raw material processing: (1) After washing and removing pesticide residues from the raw materials, including the tender buds of Chinese herbal medicines, tea buds, tender leaves, succulents and grass leaves, the tender buds were graded and screened, and raw materials with a moisture content of about 60% ± 5% were selected. (2) Preparation of a flavor balance system; (3) Preparation of a stabilizer system; (4) Preparation of functional sweetness systems; Step 2: Prepare multi-plant bud juice; accurately weigh the tender buds of Chinese herbal medicine, tea buds, tender leaves, succulents and grass leaves, mix them in a mass ratio of 1:1:1:1:1, break the cell walls with ultrasound, and then perform a three-stage countercurrent extraction with water at low temperature. Combine the extracts from the three stages and then concentrate them under vacuum until the soluble solids content is 35% to obtain multi-plant bud juice. Step 3: Take the juice of multiple plant buds, flavor balance system, stabilizer system and functional sweetener system, stir and mix them, and sterilize them with a pulse electric field to obtain the milk tea precursor. Step 4: Freeze the milk tea precursor to obtain milk tea powder.

2. The preparation method according to claim 1, characterized in that, The tender shoots of the Chinese herbal medicines are selected from at least one of the tender shoots of peppermint, mugwort, honeysuckle, chrysanthemum, and monk fruit; The tea buds are selected from black tea or green tea; The tender leaves are selected from at least one of the tender buds of mulberry leaves, sea buckthorn leaves, wolfberry leaves, grape leaves, and willow leaves; The succulent plant is selected from at least one of aloe vera and Graptopetalum paraguayense; The tender leaves of the grass are selected from at least one of the tender leaves of dandelion grass, alfalfa grass, wheat grass, and barley grass. The raw material processing involves cleaning with ozone micro-nano bubbles at a concentration of 2 ppm for 15 minutes.

3. The preparation method according to claim 1, characterized in that, The flavor balance system is a mogroside-cyclodextrin complex; The stabilizer system is a whey protein-chitosan self-assembled compound; the functional sweetness system is a stevioside-erythritol-vanillin ternary complex.

4. The preparation method according to claim 3, characterized in that, The mogroside-cyclodextrin complex is composed of β-cyclodextrin and mogroside in a mass ratio of 1:0.2-0.5; The whey protein-chitosan self-assembly is formed by the self-assembly of whey protein and chitosan at a mass ratio of 10:

1.

5. The preparation method according to claim 4, characterized in that, The preparation process of the whey protein-chitosan self-assembly is as follows: 1g of chitosan is dissolved in 100ml of 2% acetic acid solution to obtain a 1% chitosan solution; 10g of whey protein is dissolved in 100ml of ultrapure water, magnetically stirred at room temperature for 2h, heated to 80℃~100℃ in a water bath, stirred and modified for 30min, and then stored in a 45℃ water bath for later use to obtain a whey protein solution; the whey protein solution is slowly injected into the chitosan solution under stirring, and spray dried to obtain the whey protein-chitosan self-assembly; The preparation process of the mogroside-cyclodextrin complex is as follows: mogroside and β-cyclodextrin are dissolved in purified water at a mass ratio to form a 35wt% solution, and then spray-dried to obtain the mogroside-cyclodextrin complex; the preparation process of the steviol-erythritol-vanillin ternary complex is as follows: steviol, erythritol and vanillin are mixed at a mass ratio of 3:6:1, and then 20% by weight of distilled water is sprayed into the mixture and granulated by conventional wet granulation method.

6. The preparation method according to claim 1, characterized in that, The process of the three-stage countercurrent extraction is as follows: Primary extraction: 40℃, extraction speed 1.5m / s, solid-liquid ratio 1:15, extraction time 30min; Secondary extraction: 35℃, extraction speed 1.8m / s, solid-liquid ratio 1:20, extraction time 20min; Three-stage extraction: 40℃, extraction speed 1.2m / s, solid-liquid ratio 1:10, extraction time 10min.

7. The preparation method according to claim 1, characterized in that, In step 3, by weight percentage, the milk tea precursor substances include 95-98% of plant bud juice, 1.5-2.4% of flavor balance system, 0.55-1.35% of stabilizer system, and 0.4-0.6% of functional sweetness system.

8. The preparation method according to claim 1, characterized in that, In step 3, the mixing conditions are as follows: under a 40°C water bath, the mixture is stirred and mixed at 800 rpm with magnetic stirring for 30 minutes. In step 3, the conditions for pulsed electric field sterilization are: field strength 25kV / cm, pulse width 100μs, and frequency 200Hz. In step 4, the freezing process is as follows: the milk tea precursor is pre-frozen at -40℃ for 2 hours, and then the temperature is gradually increased from -20℃ to 25℃ under a vacuum of 20Pa, with a temperature increase of 5~10℃ per hour to complete the freezing.

9. A compound health milk tea based on the juice of multiple plant buds, which is prepared by the method described in any one of claims 1-8.

10. A ready-to-drink product comprising the compound health milk tea based on the juice of multiple plant buds as described in claim 9.