Jasmine tea jelly formula and processing method thereof

Abstract

The invention discloses a jasmine tea jelly formula and a processing method thereof, and relates to the field of food processing. The jasmine tea is crushed, sieved and sealed for storage, calcium chloride and vitamin C are respectively dissolved to prepare solutions with specific concentrations for later use, and the composite coagulant is mixed and sieved in proportion. Mixing the crushed tea leaves with deionized water, adding a vitamin C solution, carrying out ultrasonic low-temperature extraction twice, filtering and combining filtrates; adding the composite coagulator into part of the filtrate for dissolving in multiple times, then adding white granulated sugar and a calcium chloride solution, adding the residual filtrate to a constant volume, and then homogenizing; and filling the homogenized liquid into a mold of which the inner wall is coated with a release agent, and demolding after pre-cooling, copious cooling and temperature returning. The tea jelly is pasteurized, cooled in a cold water bath, put into a container in a clean environment and covered with an aluminum foil film for heat sealing, and relevant information is marked after the packaging sealing performance is detected. And transferring the finished product into a cold chain warehouse for storage, and regularly extracting samples during storage to detect microbiological indexes so as to guarantee quality.

Description

Technical Field

[0001] This invention relates to the field of food processing, and in particular to a jasmine tea jelly recipe and its processing method. Background Technology

[0002] In existing technologies, the preparation of jasmine tea jelly typically uses a single coagulant (such as carrageenan, agar, or gelatin). Tea pretreatment often involves simple crushing followed by direct use, without strict control over particle size and moisture content, and ordinary drinking water is often used as a solvent. In these conventional processes, the gelling properties of a single coagulant are limited, making it difficult to balance the hardness and elasticity of the tea jelly. Uneven tea particle size can lead to poor dispersibility, and excessively high moisture content may affect the stability of flavor compounds. Furthermore, mineral ions in ordinary drinking water may interfere with the cross-linking between coagulant molecules, resulting in an unstable gel structure, a coarse texture, and difficulty in fully preserving the aroma and taste of jasmine tea.

[0003] In the aforementioned existing technologies, the problems of using a single coagulant, inadequate tea pretreatment, and insufficient water quality control are compounded, resulting in jasmine tea jelly products generally exhibiting defects such as poor gel structure stability (easily deformed or prone to water separation), uneven texture (partially too hard or too soft), and insufficient retention of flavor compounds. Specifically, the gel network structure formed by a single coagulant is simple and lacks synergistic enhancement effects; uneven dispersion of tea particles disrupts the continuity of the gel, and excessively high water content easily leads to the risk of microbial growth and flavor dilution; impurities in the water hinder the orderly arrangement of coagulant molecules, further weakening the gel strength. These problems collectively limit the improvement of jasmine tea jelly product quality. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the purpose of this invention is to provide a jasmine tea jelly recipe and its processing method to solve one or more problems in the prior art.

[0005] To achieve the above objectives, the technical solution of the present invention is as follows: A jasmine tea jelly recipe comprising the following ingredients in parts by weight: 45-55 parts jasmine tea, 8-12 parts compound coagulant, 1100-1300 parts deionized water, 60-70 parts white sugar, 0.3-0.7 parts vitamin C, and 0.1-0.3 parts calcium chloride.

[0006] The jasmine tea was yellowish-green in color, odorless, and had a tea leaf integrity of ≥90%. The moisture content, determined by the Karl Fischer method, was ≤8%, with a deviation controlled within ±0.2%. After pulverizing, the jasmine tea was passed through a 40-mesh ±5-mesh standard sieve, with the sieve passing material accounting for ≥95%. The linalool content in the jasmine tea was determined by GC-MS to be ≥0.1 mg / g.

[0007] The composite coagulant comprises κ-type food-grade carrageenan and food-grade konjac glucomannan in a mass ratio of 6-8:2-4. The carrageenan has a purity ≥99% and a gel strength ≥1200 gBloom. The konjac glucomannan has a purity ≥95% and a viscosity ≥20000 mPa·s.

[0008] The deionized water has a conductivity of ≤10μS / cm as measured by a conductivity meter and a pH value of 6.5-7.5 as measured by a pH meter.

[0009] Specifically, the ingredients are 50 parts jasmine tea, 10 parts compound coagulant, 1200 parts deionized water, 65 parts white sugar, 0.5 parts vitamin C, and 0.2 parts calcium chloride. The compound coagulant contains 7 parts carrageenan and 3 parts konjac glucomannan.

[0010] Specifically, the vitamin C is a food-grade powder with a particle size ≤100 mesh after sieving. The calcium chloride is an anhydrous food-grade powder with a purity ≥99%, and the lead content is ≤0.0005% as determined by atomic absorption spectrophotometry. The white sugar has a sucrose content ≥99.5%, a color value ≤60 IU as determined by a colorimeter, and no obvious impurities.

[0011] The second technical solution of this invention is a processing method for jasmine tea jelly, based on a jasmine tea jelly formula and nested within it, including the following steps: (1) Raw material pretreatment: Jasmine tea is pulverized in a universal pulverizer and then passed through a 40-mesh ± 5-mesh standard sieve. The number of times the residue on the sieve is pulverized again is controlled to be ≤2. The pulverized jasmine tea is stored in a sealed container for ≤24 hours. Calcium chloride is added to deionized water at 25℃±3℃ and stirred to dissolve, thus preparing a 2% calcium chloride solution. This solution is stored in a sealed container under cold for later use. Vitamin C is added to deionized water and stirred to dissolve, thus preparing a 10% vitamin C solution. This solution is prepared fresh and used immediately, and the storage time is ≤30 minutes.

[0012] (2) Ultrasonic-assisted low-temperature extraction: The pulverized jasmine tea was mixed with 1000 parts of deionized water, and vitamin C solution was added. The extraction temperature was controlled at 45℃±2℃, the ultrasonic generator power was set to 300W±30W, the frequency to 28kHz±2kHz, and the ultrasonic extraction time to 30min±2min. After extraction, the mixture was filtered through a 100-mesh±10-mesh nylon filter cloth, and the first filtrate was collected. 200 parts of deionized water were added to the filter residue, and the extraction temperature was controlled at 45℃±2℃. The ultrasonic generator power was set to 250W±20W, and the ultrasonic extraction time to 15min±1min. After extraction, the mixture was filtered again through a 100-mesh±10-mesh nylon filter cloth, and the second filtrate was collected. The first and second filtrates were mixed to obtain a combined filtrate.

[0013] (3) Dissolution and mixing of composite coagulant: The composite coagulant was passed through an 80-mesh standard sieve and added to the combined filtrate in three portions, each 2 minutes apart. The mixture was placed in a water bath at a temperature of 55℃±2℃, with a stirring speed of 200rpm±20rpm and a stirring time of 15min±2min. The transmittance of the dissolved solution was measured at 600nm using a spectrophotometer, and the transmittance was ≥95%. White sugar was added to the dissolved solution, and the stirring speed was maintained at 200rpm±20rpm until the sugar was completely dissolved. Calcium chloride solution was then added to the solution at a constant rate over a time of ≥1min, followed by stirring for 3min±30s. The remaining 20% ​​of the combined filtrate was added to the solution and stirred until homogeneous before being brought to a final volume. The final volume was then homogenized using a colloid mill.

[0014] (4) Segmented gradient cold molding: The homogenized solution is filled into PET molds, with the filling temperature controlled at 45℃±3℃. The filling amount for each mold is 50g±2g, and the distance between the liquid surface and the mold opening is 0.5cm±0.1cm. The filled molds are placed in a temperature-controlled refrigerator, with the refrigerator temperature set at 5℃±1℃ and the pre-cooling time at 30min±5min. After pre-cooling, the refrigerator temperature is adjusted to -1℃±0.5℃, and the deep cooling time is 2h±10min. After deep cooling, the molds are removed and placed in an environment with a temperature of 25℃±3℃ to allow them to warm up for 5min±1min. After warming up, a stainless steel spatula is used to gently scrape along the edge of the mold to remove the tea jelly from the mold.

[0015] (5) Sterilization and Packaging: Place the unmolded tea jelly into a sterilization basket, then place the sterilization basket into a pasteurizer. Control the water temperature of the pasteurizer at 65℃±2℃ and the sterilization time at 30min±5min. During the sterilization process, insert a temperature recorder into the center of the tea jelly to ensure that the center temperature of the tea jelly is ≥60℃ and the duration is ≥25min. After sterilization, transfer the tea jelly to a cold water bath at 20℃±2℃ to cool until the center temperature of the tea jelly is ≤30℃. Transfer the cooled tea jelly to a clean room for packaging. The clean room needs to control the temperature at 25℃±3℃, humidity ≤55%, pressure difference ≥5Pa, and air exchange 15 times per hour. Use 50g PET cups to hold the tea jelly, cover with aluminum foil, and then heat seal. The heat sealing temperature is 180℃±10℃, the heat sealing pressure is 0.3MPa±0.05MPa, and the heat sealing time is 2s±0.5s.

[0016] Specifically, in step (1), the universal pulverizer is set to a rotation speed of 3000 rpm ± 200 rpm and a pulverizing time of 2 min ± 10 s. The raw material pretreatment operation is carried out in a dedicated workshop, with the workshop temperature controlled at 25℃ ± 3℃ and the humidity controlled at ≤ 60%.

[0017] Specifically, in step (3), the colloid mill is adjusted to a gap of 0.1-0.2 mm, the rotation speed is set to 3000 rpm ± 300 rpm, and the homogenization time is 2 min ± 30 s. The homogenized solution is visually inspected and found to be clear with no visible particles, and the clarity is ≥ 98%.

[0018] Specifically, in step (4), the inner wall of the PET mold is coated with a food-grade polydimethylsiloxane release agent, and the thickness of the release agent coating is 5-10 μm. The ratio of the number of intact tea jelly pieces after demolding to the total number of filling molds is calculated, and the demolding success rate is ≥98%.

[0019] Specifically, in step (5), the aluminum foil film thickness is 0.08mm ± 0.01mm, and the heat-sealing surface is coated with heat-sealing adhesive. After heat sealing, a negative pressure tester is used to test the sealing of the packaging. The test pressure is set to -50kPa, and the test pressure is maintained for 30s. The test result shows a leakage rate ≤ 0.1%. After packaging is completed, the production date, shelf life, and storage conditions are marked on the packaging surface.

[0020] Specifically, this also includes the finished product storage steps: The packaged finished product is transferred to a cold chain warehouse, where the temperature is controlled at 4℃±2℃, the relative humidity at 70%-80%, and the temperature fluctuation within the warehouse is ≤1℃. During storage, finished product samples are randomly selected every 5 days for testing. The total bacterial count using the plate count method should be ≤100 CFU / g, and the coliform count using the MPN method should be ≤30 MPN / 100g.

[0021] Compared with the prior art, the beneficial technical effects of the present invention are as follows: (i) By combining carrageenan and konjac glucomannan in the composite coagulant, and using the pretreatment process of jasmine tea after crushing and sieving, a synergistic enhancement of the gel network structure was achieved. Carrageenan, as the main gelling agent, provides basic gel strength, while konjac glucomannan forms an interpenetrating network with carrageenan through hydrogen bonding between molecular chains. At the same time, the fine particles of crushed jasmine tea can serve as support points for the gel network. The combined effect of these three factors makes the tea jelly gel structure denser and more elastic, avoiding the problem of excessively hard or soft gel caused by a single coagulant, and improving the water retention and anti-melting properties of the tea jelly.

[0022] (II) By combining ultrasound-assisted low-temperature extraction with vitamin C, the flavor compounds of jasmine tea are efficiently preserved and stabilized. Ultrasound can break down the cell walls of tea leaves through cavitation, promoting the dissolution of volatile aroma components such as linalool and soluble substances. The low-temperature environment can reduce the decomposition of heat-sensitive flavor compounds. Vitamin C inhibits the oxidation and discoloration of polyphenols and the oxidative degradation of aroma components during the extraction process through its antioxidant effect. The three work synergistically to ensure that the tea jelly retains the fresh aroma of jasmine tea while maintaining a stable color.

[0023] (III) By combining a segmented gradient cooling molding process with a mold release agent treatment on the inner wall of the mold, uniform molding and efficient demolding of the tea jelly were achieved. The pre-cooling stage allows the tea jelly to initially form a stable gel framework, while the deep cooling stage promotes further solidification of the gel network. The gradient cooling avoids the problem of uneven internal and external structures caused by rapid cooling. The mold release agent coated on the inner wall of the mold reduces the adhesion between the tea jelly and the mold surface. The combined effect of these two processes ensures that the tea jelly is molded completely and has a uniform structure, while improving demolding efficiency and reducing product breakage.

[0024] (iv) By combining a staged dissolution process of the composite coagulant with homogenization, uniform dispersion of the coagulant in the tea juice and microscopic uniformity of the gel system were achieved. The composite coagulant was added in multiple stages with water bath stirring to avoid coagulant agglomeration caused by excessively high local concentrations. The subsequent colloid mill homogenization further refined the particles in the system, allowing the coagulant molecules to fully contact the water and soluble components in the tea juice to form a uniform three-dimensional gel network, ultimately giving the tea jelly a delicate and smooth taste and a stable texture. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the logical flow of the processing method in this invention. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and exemplary descriptions. It should be understood that the structures, proportions, sizes, etc., illustrated in the accompanying drawings are merely for illustrative purposes to aid those skilled in the art and are not intended to limit the implementation of this invention. Therefore, they have no substantial technical significance. Any modifications to the structure, changes in proportions, or adjustments to the size, without affecting the effects and objectives achieved by this invention, should still fall within the scope of the technical content disclosed in this invention.

[0027] Application Overview In the production of jasmine tea jelly, conventional methods have significant limitations in addressing core technical issues such as gel quality, flavor preservation, molding and demolding, and system uniformity. For gel structure optimization, existing solutions often use a single coagulant (such as pure carrageenan or a single konjac glucomannan) or a simple compound system, without targeted pre-treatment of the jasmine tea raw materials. This results in a loose gel network structure, either insufficient hardness leading to easy water separation, or excessive hardness and lack of elasticity, making it difficult to balance water retention and melt resistance. Regarding flavor retention, conventional processes often employ high-temperature extraction or a single room-temperature extraction mode. High temperatures easily cause the decomposition and loss of heat-sensitive aroma components such as linalool, while room-temperature extraction has low dissolution efficiency. Furthermore, most solutions do not add effective antioxidants and color-protecting components, leading to polyphenol oxidation and browning in the tea jelly, resulting in a dull color and a weak, short-lasting aroma. Regarding molding and demolding, the industry generally uses single-temperature refrigeration or natural cooling. Rapid cooling easily leads to excessive temperature differences between the inside and outside of the tea jelly, resulting in uneven structure. Slow cooling leads to incomplete gel solidification. At the same time, the inner walls of molds often lack dedicated demolding treatment, causing severe adhesion between the tea jelly and the mold, making it easy to break during demolding and resulting in a low rate of intact finished products. In the coagulant dispersion stage, the conventional operation is to add the coagulant into the tea juice all at once. Even with simple stirring, it is easy to form agglomerated particles due to excessively high local concentrations, making it difficult to achieve uniform dispersion. The lack of effective homogenization and refinement treatment afterward ultimately results in an uneven gel system inside the tea jelly, a rough and grainy texture, and poor texture stability.

[0028] Comprehensive explanation This solution aims to provide a production technology for jasmine tea jelly that is fragrant, has a uniform gel texture, forms intact shapes, and exhibits strong stability. Through precise raw material selection, optimized process parameters, and collaborative design of key steps, it addresses the problems of poor gel quality, significant flavor loss, poor forming effects, and insufficient system uniformity in traditional jasmine tea jelly production. The following provides a comprehensive and detailed explanation of this solution, covering raw material specifications, detailed production processes, and core technical logic, ensuring that those skilled in the art can reproduce all technical content without ambiguity.

[0029] I. Raw material composition and specifications The raw materials used in this plan, by weight, have the following specific composition and specifications: Jasmine tea: The dosage is 45-55 parts, preferably 50 parts. The raw material is yellowish-green, odorless, and the integrity of the tea leaves is not less than 90%; the moisture content, determined by the Karl Fischer method, does not exceed 8%, and the measurement deviation is controlled within ±0.2%; after pulverization, it is passed through a 40-mesh ±5-mesh standard sieve, and the proportion of sieve-passing material is not less than 95%; the linalool content, detected by GC-MS, is not less than 0.1 mg / g, ensuring sufficient basic tea aroma and flavor.

[0030] Composite coagulant: The dosage is 8-12 parts, preferably 10 parts. The compound components include κ-type food-grade carrageenan and food-grade konjac glucomannan in a mass ratio of 6-8:2-4, with a preferred ratio of 7:3. Among them, the carrageenan has a purity of not less than 99% and a gel strength of not less than 1200 gBloom, providing a basic gel framework; the konjac glucomannan has a purity of not less than 95% and a viscosity of not less than 20000 mPa·s, used to enhance gel elasticity and water retention.

[0031] Deionized water: The dosage is 1100-1300 parts, preferably 1200 parts. The conductivity is measured by a conductivity meter and does not exceed 10 μS / cm; the pH value is measured by a pH meter and is 6.5-7.5, providing a stable solvent environment for raw material dissolution and flavor substance extraction.

[0032] White granulated sugar: The dosage is 60-70 parts, preferably 65 parts. The sucrose content is not less than 99.5%, the color value measured by a colorimeter does not exceed 60 IU, and there are no obvious impurities. It is used to adjust the sweetness of the product and improve its palatability.

[0033] Vitamin C: Dosage is 0.3-0.7 parts, preferably 0.5 parts. It is a powdered food-grade raw material with a particle size not exceeding 100 mesh after sieving. It has strong antioxidant properties and is used to inhibit the oxidation of polyphenols.

[0034] Calcium chloride: The dosage is 0.1-0.3 parts, preferably 0.2 parts. It is an anhydrous, food-grade powder with a purity of not less than 99%; the lead content is not more than 0.0005% as determined by atomic absorption spectrophotometry. It is used to provide the Ca required for gel crosslinking. 2+ .

[0035] II. Production Process and Operation Details The production process of this plan is logically divided into six core stages: raw material pretreatment, ultrasonic-assisted low-temperature extraction, composite coagulant dissolution and mixing, segmented gradient cold refrigeration molding, sterilization and packaging, and finished product storage. The specific operation, equipment parameters, and control requirements for each stage are as follows: (a) Raw material pretreatment 1. Jasmine Tea Processing: Place the selected jasmine tea into a multi-purpose grinder, setting the speed to 2800-3200 rpm (preferably 3000 rpm ± 200 rpm) and the grinding time to 1.5-2.5 minutes (preferably 2 minutes ± 10 seconds). After grinding, sieve through a 40-mesh ± 5-mesh standard sieve. Re-grind the material remaining on the sieve, but not exceeding two times per batch, ensuring that the proportion of material passing through the sieve is not less than 95%. Store the processed jasmine tea in sealed PE bags or stainless steel containers for no more than 24 hours to prevent moisture absorption or aroma loss. Pre-treatment operations are conducted in a dedicated workshop with a temperature controlled at 25℃ ± 3℃ and humidity not exceeding 60%.

[0036] 2. Preparation of auxiliary solution: Take the prescribed amount of calcium chloride and add it to deionized water at 25℃±3℃. Stir with a magnetic stirrer at 300 rpm for 5 minutes until completely dissolved to prepare a 2% (w / w) calcium chloride solution. Store in a sealed container under cold for later use to avoid Ca2+ contamination. 2+ Ineffective. Take the prescribed amount of vitamin C, add an appropriate amount of deionized water and stir to dissolve, preparing a 10% (w / w) vitamin C solution. This solution must be prepared and used immediately, and should not be left at room temperature for more than 30 minutes to prevent oxidative degradation. The vitamin C should be sieved through a 100-mesh standard sieve, with the proportion of the material passing through the sieve being ≥95%.

[0037] 3. Pretreatment of composite coagulant: Mix κ-type food-grade carrageenan and food-grade konjac glucomannan in a set ratio, pour into a stainless steel mixing tank, mix for 5 minutes at 500 rpm using an electric stirrer, and then sieve through an 80-mesh standard sieve to ensure uniform mixing and no lumps, thus avoiding insufficient dissolution in the later stage.

[0038] (II) Ultrasonic-assisted low-temperature extraction 1. Single Extraction: Add the crushed jasmine tea and 1000 parts of deionized water to a 5L stainless steel reactor. Then add the prepared vitamin C solution. Turn on the stirrer and stir at 100rpm ± 10rpm for 1 minute to ensure thorough mixing of the tea leaves and solution. Place the reactor in a water bath, controlling the water bath temperature at 45℃ ± 2℃. Turn on the ultrasonic generator, setting the power to 250-350W (preferably 300W ± 30W) and the frequency to 20-40kHz (preferably 28kHz ± 2kHz). The ultrasonic extraction time is 25-35 minutes (preferably 30 minutes ± 2 minutes). During the extraction process, pause the ultrasonic treatment every 5 minutes and maintain stirring for 30 seconds to prevent the tea leaves from settling.

[0039] 2. Secondary Extraction: After the primary extraction, filter the solution through a 100-mesh ± 10-mesh nylon filter cloth and collect the primary filtrate. Return the filter residue to the reactor, add 200 parts of deionized water, maintain the extraction temperature at 45℃ ± 2℃, adjust the ultrasonic generator power to 250W ± 20W, and continue ultrasonic extraction for 10-20 minutes (preferably 15 minutes ± 1 minute). After extraction, filter the solution again through a 100-mesh ± 10-mesh nylon filter cloth and collect the secondary filtrate. Combine the two filtrates for later use, and discard the filter residue.

[0040] (III) Dissolution and mixing of composite coagulant 1. Coagulant Dissolution: Pour 80% of the total volume of the combined filtrate into a 5L stainless steel beaker. Place the beaker in a constant temperature water bath, controlling the water bath temperature at 55℃±2℃. Turn on the electric stirrer, setting the speed to 180-220 rpm (preferably 200 rpm±20 rpm). Add the pretreated composite coagulant to the filtrate in three portions, adding 1 / 3 of the volume each time, with an interval of 2 minutes between each addition. After each addition, continue stirring until no obvious particles are visible before adding the next portion. Continue stirring for 13-17 minutes (preferably 15 minutes±2 minutes) until the coagulant is completely dissolved. Use a spectrophotometer to detect the solution at a wavelength of 600nm; a transmittance of not less than 95% indicates it is qualified.

[0041] 2. Sugar and Calcium Salt Addition: Add the prescribed amount of granulated sugar to the dissolved coagulant solution, maintaining a stirring speed of 200 rpm ± 20 rpm, and stir until the sugar is completely dissolved, ensuring the solution is free of granules. Then, add the prepared calcium chloride solution at a uniform rate, over a period of at least 1 minute, to avoid localized calcium buildup. 2+ Excessive concentration leads to premature gel formation; after addition, continue stirring for 2-4 minutes (preferably 3 minutes ± 30 seconds) to allow Ca to form. 2+ Disperse evenly.

[0042] 3. Volume Adjustment and Homogenization: Add the remaining 20% ​​of the combined filtrate to the above mixed solution, maintain a stirring speed of 150 rpm ± 15 rpm, and stir for 5 minutes until homogeneous. Adjust the volume to the set total volume with deionized water according to solution loss. Transfer the adjusted solution to a colloid mill, adjust the mill gap to 0.1-0.2 mm, and set the speed to 2700-3300 rpm (preferably 3000 rpm ± 300 rpm). Homogenize for 1.5-2.5 minutes (preferably 2 minutes ± 30 seconds). After homogenization, visually inspect the solution; it should be clear with no visible particles, and the clarity should not be less than 98%, ensuring the microscopic homogeneity of the system.

[0043] (iv) Segmented gradient cold storage molding 1. Filling Operation: Maintain the homogenized solution at 45℃±3℃ and inject it into PET molds using a quantitative filling machine. Each mold should be filled with 50g±2g, with the liquid level 0.5cm±0.1cm from the mold opening to avoid overfilling or underfilling, which could affect the molding effect. The inner wall of the PET molds is pre-coated with food-grade polydimethylsiloxane release agent, with a coating thickness of 5-10μm, to reduce the adhesion between the tea jelly and the mold.

[0044] 2. Gradient refrigeration: Put the filled mold into a temperature-controlled refrigerator. First, set the temperature to 5°C ± 1°C and pre-cool for 25 - 35 min (preferably 30 min ± 5 min) to initially form a stable gel framework for the solution. After the pre-cooling is completed, adjust the refrigerator temperature to -2 - 0°C (preferably -1°C ± 0.5°C) and deeply cool for 1.5 - 2.5 h (preferably 2 h ± 10 min) to promote further densification of the gel network. After the deep cooling is completed, take out the mold and place it in an environment of 25°C ± 3°C to stand and warm up for 4 - 6 min (preferably 5 min ± 1 min) to avoid cracking of the tea jelly due to excessive temperature difference.

[0045] 3. Demolding treatment: Use a disinfected stainless steel spatula to gently draw a circle along the edge of the mold and vertically lift out the tea jelly completely. Calculate the ratio of the number of intact tea jellies after demolding to the total number of filled molds. The demolding success rate is not less than 98%; the removed tea jellies should have no cracks or deformations to ensure the appearance integrity.

[0046] (V) Sterilization and packaging 1. Pasteurization: Put the demolded tea jellies into a stainless steel sterilization basket, with no more than 20 placed in each basket and the distance between the tea jellies not less than 3 mm to ensure uniform heating. Place the sterilization basket in a pasteurizer, control the water temperature at 63 - 67°C (preferably 65°C ± 2°C), and the sterilization time at 25 - 35 min (preferably 30 min ± 5 min); during the sterilization process, insert a temperature recorder into the center of the tea jelly to ensure that the center temperature is not less than 60°C and the duration is not less than 25 min to ensure the sterilization effect. After the sterilization is completed, immediately transfer the tea jellies to a cold water bath at 18 - 22°C (preferably 20°C ± 2°C) for cooling until the center temperature of the tea jelly does not exceed 30°C to avoid the influence of continuous high temperature on the flavor and texture.

[0047] 2. Aseptic packaging: Transfer the cooled tea jellies to a clean workshop for packaging. Control the workshop temperature at 25°C ± 3°C, the humidity not exceeding 55%, the pressure difference not less than 5 Pa, and 15 air changes per hour to ensure an aseptic packaging environment. Use sterile PET cups with a specification of 50 g to hold the tea jellies, cover them with an aluminum foil film with a thickness of 0.08 mm ± 0.01 mm (the heat-sealing surface is coated with heat-sealing glue), and perform heat-sealing through a heat-sealing packaging machine. Set the heat-sealing temperature at 180°C ± 10°C, the heat-sealing pressure at 0.3 MPa ± 0.05 MPa, and the heat-sealing time at 2 s ± 0.5 s. After heat-sealing, use a negative pressure detector for seal detection. Set the detection pressure at -50 kPa, maintain the detection pressure for 30 s, and a leakage rate not exceeding 0.1% is considered qualified; after packaging, mark the production date, shelf life, and storage conditions on the packaging surface.

[0048] (VI) Finished product storage The packaged finished products are immediately transferred to a cold chain warehouse for storage. The temperature in the cold chain warehouse is controlled at 4℃±2℃, and the relative humidity is controlled at 70%-80%. The temperature fluctuation within the warehouse is limited to no more than 1℃ to avoid changes in the quality of the tea jelly due to temperature fluctuations. During the storage period, samples of the finished products are randomly selected every 5 days for testing. The total bacterial count is tested using the plate count method, and the coliform count is tested using the MPN method, ensuring that the total bacterial count does not exceed 100 CFU / g and the coliform count does not exceed 30 MPN / 100g, thus ensuring the hygiene and safety of the finished product.

[0049] III. Explanation of Core Technology Logic (I) Synergistic Gel Logic of Composite Coagulants This method constructs a stable three-dimensional gel network by combining κ-carrageenan and konjac glucomannan in a specific ratio and incorporating the cross-linking effect of calcium chloride. κ-carrageenan molecules in Ca... 2+ In its presence, the synergistic effect between molecular chains forms a rigid gel framework, providing basic gel strength. Konjac glucomannan molecular chains have numerous hydroxyl groups, which can intertwine with carrageenan molecular chains through hydrogen bonds, forming an interpenetrating network structure. This significantly improves the gel's elasticity and water retention, avoiding the defects of single carrageenan gels being too hard and prone to water separation. Simultaneously, finely pulverized jasmine tea particles (0.45-0.55 mm in diameter) are uniformly dispersed in the gel system, serving as physical support points for the gel network, further enhancing the density and stability of the gel structure. This gives the tea jelly both suitable hardness and good elasticity, significantly improving its resistance to melting.

[0050] (II) The logic of efficient retention of flavor substances The combined use of ultrasound-assisted low-temperature extraction and vitamin C achieves efficient preservation and stability of jasmine tea flavor compounds. The cavitation effect generated by ultrasound creates microbubbles; the instantaneous impact released when these bubbles burst disrupts the cell wall structure of the tea leaves, accelerating the dissolution of volatile aroma components such as linalool and soluble substances, thus improving extraction efficiency. The low-temperature environment of 45℃±2℃ minimizes the decomposition and loss of heat-sensitive aroma components, ensuring the freshness of the tea aroma. Vitamin C, as an antioxidant, effectively inhibits the oxidative browning of polyphenols during extraction, while also preventing the oxidative degradation of aroma components. This allows the tea jelly to retain both the natural aroma of jasmine tea and a stable pale yellow color, avoiding problems such as dull color and weak aroma.

[0051] (III) Uniform molding and efficient demolding logic The segmented gradient cold-cooling molding process solves the problem of uneven internal and external structure of tea jelly caused by rapid cooling through a temperature gradient design of "pre-cooling-deep cooling-warming". The pre-cooling stage (5℃±1℃) allows the coagulant molecules in the solution to initially cross-link, forming a stable gel framework, laying the foundation for subsequent curing. The deep cooling stage (-1℃±0.5℃) promotes further densification of the gel network, improving structural stability. The warming stage (25℃±3℃) eliminates the temperature difference between the inside and outside of the tea jelly through a slight temperature increase, preventing cracking due to thermal expansion and contraction during demolding. Combined with a food-grade polydimethylsiloxane release agent coated on the inner wall of the mold, the adhesion between the tea jelly and the mold surface is significantly reduced, ensuring the integrity and uniformity of the tea jelly while improving demolding efficiency and reducing product breakage.

[0052] (iv) Logic for controlling the uniformity of the gel system The combination of a staged dissolution process for the composite coagulant and homogenization using a colloid mill ensures the uniform dispersion of the coagulant in the tea liquor. Adding the coagulant in three stages with constant-temperature stirring avoids the problems of excessively high local concentrations and agglomeration that can occur with a single addition, ensuring that the coagulant molecules fully contact the water and dissolve. The subsequent homogenization process using a colloid mill further refines the microparticles in the system through high-frequency shearing and grinding, resulting in a uniform mixture of coagulant molecules, water, soluble components, and fine tea particles, forming a microscopically homogeneous system. This treatment method avoids uneven coagulation and a rough texture in the gel system, ultimately giving the tea jelly a delicate, smooth texture and stable consistency.

[0053] To verify the impact of key process parameters in this scheme on the final quality of jasmine tea jelly and to clarify the practical technical significance of parameter setting, a comparative experiment was designed. The experiment used the core quality indicators of jasmine tea jelly as the evaluation object, and explored the effect of key parameters within a specific range using the controlled variable method. Simultaneously, it compared the results with a group whose parameters exceeded the range and a group using existing conventional production processes, using objective data to demonstrate the rationality and superiority of the parameter design in this scheme.

[0054] I. Experimental Objective This study verifies the effects of three key parameters—ultrasonic extraction power, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan), and the segmented deep-freezing time—on the sensory quality, texture, and microbial safety of jasmine tea jelly within a specific range. It also compares the differences between the parameter-out-of-range group and the existing conventional process group to clarify the technical value of the parameter settings in this scheme.

[0055] II. Selection of Experimental Variables Three core parameters that play a decisive role in the quality of jasmine tea jelly were selected as experimental variables, as follows: 1. Ultrasonic extraction power (variable A): The setting range is based on the process requirements of this scheme. The value range for the conventional group is 280-320W, and the value for the out-of-range group is 230W and 370W. 2. Composite coagulant ratio (κ-carrageenan: konjac glucomannan, variable B): The standard group has a value range of 6.5:3.5-7.5:2.5 (mass ratio), and the out-of-range group has values ​​of 5.5:4.5 and 8.5:1.5; 3. Segmented deep-freezing time (variable C): The value range for the standard group is 110-130 min, and the value range for the out-of-range group is 80 min and 160 min.

[0056] III. Experimental Materials and Equipment 1. Experimental materials: Jasmine tea (moisture content 7.2%, linalool content 0.12 mg / g, 96% of the material passing through a 40-mesh sieve), κ-carrageenan (purity 99.2%, gel strength 1250 gBloom), konjac glucomannan (purity 95.5%, viscosity 21000 mPa·s), white sugar (sucrose content 99.6%), vitamin C (particle size 90 mesh), calcium chloride (purity 99.3%), and deionized water (conductivity 8 μS / cm, pH 7.0), all of which meet the raw material specifications required by this scheme.

[0057] 2. Experimental equipment: Universal pulverizer (SF-130 type), ultrasonic extraction reactor (HSC-5 type), colloid mill (JM-50 type), temperature-controlled refrigerator (BCD-500 industrial grade), pasteurizer (XSJ-100 type), texture analyzer (TA-XT2i type, probe P / 50), microbial incubator (LRH-250 type), spectrophotometer (722N type).

[0058] IV. Experimental Methods (I) Experimental group design Ten experimental groups were set up. Except for three variables, all other material components (50g jasmine tea, 10g total mass of composite coagulant, 1200g deionized water, 65g white sugar, 0.5g vitamin C, 0.2g calcium chloride), proportions, and environmental parameters (pretreatment room temperature 25℃, humidity 55%, cleanroom level 100,000) were kept consistent across groups. The specific groupings are as follows: 1. Standard Group (Groups 1-5): Variables A, B, and C are all within the range defined in this scheme; 2. Parameter out-of-range group (groups 6-9): Change one variable to outside the range of this scheme, while keeping the other two variables at the middle level of the normal group (A=300W, B=7:3, C=120min). 3. Blank control group (10 groups): The existing conventional process was used (single coagulant: 10g pure carrageenan, no ultrasonic extraction (room temperature extraction for 60min), single refrigeration temperature of 4℃ for 3h, no release agent treatment).

[0059] (II) Jasmine Tea Jelly Preparation Steps Each group was prepared according to the core process steps of this scheme (except for the blank control group): raw material pretreatment → ultrasonic-assisted low-temperature extraction (the blank group was extracted at room temperature) → compound coagulant dissolution and mixing → segmented gradient cold storage molding (the blank group was refrigerated at a single temperature) → pasteurization → packaging. The specific operation details strictly followed the process parameter requirements of this scheme.

[0060] (III) Performance index testing methods (based on national / industry standards) 1. Sensory quality rating (referencing GB / T 29602-2013 "Solid Beverages" sensory evaluation method, adjusted for tea jelly): A review panel of 5 trained professional judges will evaluate the tea jelly based on three dimensions: aroma (40 points: intensity of jasmine fragrance, no off-odor), color (30 points: uniformity of pale yellow color, no browning), and texture (30 points: smoothness, elasticity, no graininess). The average value will be used as the sensory score (out of 100). The standard requirement is that a high-quality tea jelly should have a sensory score of ≥85 points.

[0061] 2. Texture hardness (refer to the texture analyzer test method in GB / T 31325-2014 "Sensory Quality Evaluation Method of Plant Protein Beverages"): Use a texture analyzer TA-XT2i, probe P / 50, test speed 1mm / s, compression amount 50%, trigger force 5g, test each sample 3 times, and take the average value as the hardness value (unit: MPa). The standard requirement is that the hardness range of high-quality tea jelly is 0.8-1.0MPa.

[0062] 3. Total bacterial count (according to GB 4789.2-2022 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Bacterial Count): Take 25g of tea jelly sample, add 225mL of sterile physiological saline for homogenization, serially dilute, and then spread the appropriate dilution onto agar plates. Incubate at 36℃±1℃ for 48h±2h, count the number of colonies, and express the result as CFU / g. The standard requires that the total bacterial count of refrigerated ready-to-eat food be ≤100CFU / g.

[0063] V. Recording of Experimental Results Table 1. Variables and Results of the Experimental Group

[0064] VI. Weighted Scoring Calculation Method Using the indicators for high-quality tea jelly in the objective third-party standards (GB / T 29602-2013, GB / T 31325-2014, GB 4789.2-2022) as the benchmark for full marks, the following weights were set: sensory quality (40%), textural firmness (35%), and total bacterial count (25%). The comprehensive weighted score for each group was calculated using the following formula: 1. Sensory quality score = (actual sensory score / 85) × 100 × 40% (85 points is the national standard for excellent quality, corresponding to a full score of 40 points). 2. Texture hardness score = (actual hardness / 0.9) × 100 × 35% (0.9 MPa is the median value for excellent hardness, corresponding to a full score of 35 points); 3. Total colony count score = (100 - actual colony count / 100 × 100) × 25% (100 CFU / g is the upper limit for passing, corresponding to a full score of 25 points. The lower the colony count, the higher the score). 4. Overall weighted score = Sensory score + Hardness score + Colony score.

[0065] VII. Experimental Conclusions and Analysis 1. The weighted average score of the conventional group (groups 1-5) (86.38-95.47 points) was significantly higher than that of the parameter out-of-range group (groups 6-9, 77.29-91.74 points) and the blank control group (group 10, 69.77 points). Moreover, the sensory score, texture firmness and total bacterial count of the conventional group all met the standards for high-quality tea jelly. 2. In the parameter out-of-range group, if any variable exceeds the range set by this scheme, at least one performance indicator (such as sensory score, hardness) will decrease significantly, and the total number of colonies will be higher than that in the conventional group. 3. The blank control group (using existing conventional processes) had the worst performance in all aspects, proving that the preparation process and parameter settings of this scheme have significant technical advantages; 4. Among the conventional groups, Group 3 (ultrasonic power 300W, coagulant ratio 7:3, cryogenic time 120min) had the highest comprehensive score (95.47 points), indicating that the quality of jasmine tea jelly is not linearly related to key parameters, and the best effect can be achieved through parameter synergistic optimization.

[0066] By combining the weighted scoring results and various performance index data obtained from the experiment, we can further explore the intrinsic mechanism of the influence of key process parameters on the quality of jasmine tea jelly. We can analyze from the molecular level how the changes in molecular structure and interaction of raw material components under different parameter combinations are ultimately reflected in differences in sensory, textural and microbial safety. This will reveal the fundamental reason for better performance within the range of conventional parameters, and explain the deeper logic of parameters exceeding the range and poor quality of the blank control group.

[0067] From the perspective of the impact of ultrasonic extraction power, power levels within the conventional parameter range can precisely disrupt the cellulose and hemicellulose molecular structure of jasmine tea cell walls through the instantaneous impact force generated by cavitation effect. After the network structure of the cell wall is appropriately disassembled, aroma molecules such as linalool and soluble polyphenols encapsulated within the cells can be fully dissolved into the aqueous phase system. Furthermore, the low-temperature environment can inhibit the thermal decomposition of carbon-oxygen bonds and carbon-hydrogen bonds in aroma molecules, reducing the generation of off-flavor molecules. At the same time, vitamin C molecules can capture free radicals generated during polyphenol oxidation, blocking the formation and polymerization of quinones (key molecules that cause browning), thereby ensuring the stability of flavor and color at the molecular level. If the power is too low, the cell walls will not break down sufficiently, resulting in insufficient dissolution of aroma and active ingredients, a low concentration of flavor molecules in the system, and a natural decline in sensory performance. If the power is too high, excessive mechanical force will cause the chemical bonds of some aroma molecules to break, generating off-flavor molecules containing aldehydes and ketones. At the same time, a large amount of impurity molecules such as proteins and pectin in the tea cells will dissolve, which will not only interfere with the sensory experience but may also compete with coagulant molecules for binding sites, affecting the formation of the subsequent gel network.

[0068] The effect of the composite coagulant ratio is essentially a matter of synergistic and unbalanced intermolecular interactions. Under conventional ratios, the galactose residues on the κ-carrageenan molecular chain can bind with Ca through ionic bonds. 2+ The ionic bonds between konjac glucomannan and carrageenan form rigid cross-linking points, constructing the basic framework of the gel. Meanwhile, the numerous hydroxyl groups on the konjac glucomannan molecular chains can form an interpenetrating network with the carrageenan molecular chains through hydrogen bonds. This "rigid framework + flexible interpenetration" molecular structure ensures the basic hardness of the gel while the flexible molecular chains of konjac glucomannan alleviate the brittleness of a single carrageenan gel, resulting in a texture that is both elastic and smooth. If the proportion of carrageenan is too low, the rigid framework formed by ionic cross-linking is insufficient, the gel network structure is loose, and water molecules easily seep out from the intermolecular gaps (i.e., water separation), leading to decreased hardness and poor water retention. If the proportion of carrageenan is too high, the rigid cross-linking is excessive, the molecular chains are tightly packed, the overall gel texture is hard and lacks flexibility, and the overly dense network may trap tiny air bubbles, creating a grainy texture and affecting sensory evaluation.

[0069] The core impact of segmented deep-freezing time lies in the ordered arrangement of molecules in the gel network. Within the normal time range, gradient cooling provides sufficient "ordering time" for the cross-linking and arrangement of coagulant molecules: the pre-cooling stage allows carrageenan and konjac glucomannan molecules to initially form local cross-linking points, avoiding uneven molecular aggregation caused by rapid cooling; the deep-freezing stage promotes further extension and connection of cross-linking points, forming a complete and uniform three-dimensional network, where water molecules are stably locked in the intermolecular spaces, achieving a balance between the hardness and elasticity of the tea jelly. If the deep-freezing time is too short, the molecular cross-linking is insufficient, resulting in numerous defects in the network structure, which cannot effectively bind water and flavor molecules, leading to insufficient hardness and easy flavor loss; if the deep-freezing time is too long, the gel network will excessively shrink due to continuous low temperature, reducing the intermolecular spaces and squeezing out some flavor molecules from the network. At the same time, excessive shrinkage results in a dense texture and a hard mouthfeel for the tea jelly. The single refrigeration temperature used in the blank control group cannot achieve the ordered arrangement of molecules, resulting in a chaotic gel network with numerous structural defects, naturally failing to meet the quality requirements of high-quality tea jelly.

[0070] From the perspective of the molecular mechanism of microbial safety, the uniform gel network formed under normal parameters allows for more even heat transfer during pasteurization to the interior of the tea jelly, avoiding "sterilization dead zones" caused by uneven system distribution. Simultaneously, fully dissolved polyphenols (which possess certain antibacterial activity) can bind to the gel network, inhibiting the synthesis and metabolism of microbial cell walls at the molecular level. In contrast, systems with parameters outside the range or those in the blank control group either suffer from uneven heat transfer due to a loose gel network or lack of antibacterial support due to insufficient polyphenol dissolution, both of which provide a suitable environment for microbial growth and ultimately affect microbial safety indicators.

[0071] In summary, the setting of the conventional parameter range is not a random selection, but is based on the interaction law of each component at the molecular level. By adjusting the ultrasonic power to achieve efficient dissolution of components, optimizing the coagulant ratio to construct a synergistic gel network, and controlling the cryogenic time to ensure the orderly arrangement of molecules, the various quality indicators of jasmine tea jelly are ultimately balanced and optimized. On the other hand, parameters exceeding the range or blank control group essentially disrupt this synergistic effect at the molecular level, leading to a decline in quality.

[0072] Exemplary Description Given that the testing standards (GB / T 29602-2013, GB / T 31325-2014, GB 4789.2-2022) used in the previous experiments are objective and authoritative, and the experimental data can truly reflect the impact of key parameters on the quality of jasmine tea jelly, the following examples directly use the core parameters of the ten experimental groups to more accurately present the actual application effect of this solution under different parameter combinations, and ensure the consistency between the examples and the experimental conclusions.

[0073] Example 1 Preparation method Raw material pretreatment: Take 50 parts of jasmine tea (moisture content 7.2%, linalool content 0.12mg / g, 96% of the material passing through a 40-mesh sieve), put it into a universal grinder, set the speed to 2800rpm, grind for 2min±10s, and after grinding, pass it through a 40-mesh standard sieve. Grind the material on the sieve again to ensure that the percentage of the material passing through the sieve is ≥95%. Store the ground jasmine tea in a sealed stainless steel container for ≤24h. The pretreatment operation is carried out in a dedicated workshop at 25℃ and 55% humidity. Take 0.2 parts of calcium chloride, add 9.8 parts of deionized water at 25℃, and stir with a magnetic stirrer at 300rpm for 5min to prepare a 2% calcium chloride solution. Seal and refrigerate for later use. Take 0.5 parts of vitamin C, add 4.5 parts of deionized water, stir and dissolve to prepare a 10% vitamin C solution. Prepare and use immediately (standing time ≤30min). Take 10 parts of the composite coagulant (composition includes 6.5 parts of κ-carrageenan and 3.5 parts of konjac glucomannan, with a carrageenan purity of 99.2% and a gel strength of 1250 gBloom, and a konjac glucomannan purity of 95.5% and a viscosity of 21000 mPa·s), pour it into a stainless steel mixing tank, mix at 500 rpm for 5 minutes, and then pass it through an 80-mesh standard sieve for later use.

[0074] Ultrasonic-assisted low-temperature extraction: 50 parts of pulverized jasmine tea and 1000 parts of deionized water were added to a 5L stainless steel reactor. A prepared vitamin C solution was added, and the reactor was stirred at 100 rpm for 1 minute. The reactor was placed in a water bath at 45°C. The ultrasonic generator was turned on, set to 280W power and 28kHz frequency, and ultrasonic extraction was performed for 30 minutes (pausing the ultrasonic process every 5 minutes and maintaining stirring for 30 seconds). After extraction, the mixture was filtered through a 100-mesh nylon filter cloth, and the primary filtrate was collected. 200 parts of deionized water were added to the filter residue, and the water bath temperature was maintained at 45°C. The ultrasonic generator power was adjusted to 250W, and ultrasonic extraction was performed for 15 minutes. The mixture was then filtered again through a 100-mesh nylon filter cloth, and the secondary filtrate was collected. The primary and secondary filtrates were combined to obtain a combined filtrate.

[0075] Dissolving and mixing the composite coagulant: Pour 80% of the total volume of the combined filtrate into a 5L stainless steel beaker and place it in a 55℃ constant temperature water bath. Turn on the stirrer and stir at 200 rpm. Add 10 parts of the pretreated composite coagulant in 3 portions, with an interval of 2 minutes between each addition, and continue stirring for 15 minutes until completely dissolved. Detect the transmittance of the solution at a wavelength of 600 nm using a spectrophotometer; the transmittance should be ≥95%. Add 65 parts of granulated sugar to the solution and stir at 200 rpm until the sugar is completely dissolved. Add the prepared calcium chloride solution at a uniform rate (addition time 1 minute), and continue stirring for 3 minutes after addition. Add the remaining 20% ​​of the combined filtrate and stir for 5 minutes until evenly mixed. Adjust the volume to the set total volume with deionized water. Transfer the adjusted volume solution to a colloid mill, adjust the gap to 0.15 mm, set the speed to 3000 rpm, and homogenize for 2 minutes. After homogenization, the solution should be clear and free of visible particles (clarity ≥98%).

[0076] Segmented gradient cold molding: The homogenized solution is maintained at 45℃ and injected into PET molds (with a 5μm thick food-grade polydimethylsiloxane release agent coating on the inner wall) using a quantitative filling machine. Each mold is filled with 50g, and the liquid level is 0.5cm from the mold opening. The filled molds are placed in a temperature-controlled refrigerator, set to 5℃, and pre-cooled for 30 minutes; the refrigerator temperature is then adjusted to -1℃ and deep-cooled for 110 minutes; after deep-cooling, the molds are removed and placed in a 25℃ environment to allow them to warm up for 5 minutes. A sterilized stainless steel spatula is used to gently scrape along the edge of the mold to completely remove the tea jelly (demolding success rate ≥98%).

[0077] Sterilization and Packaging: Place the unmolded tea jelly into stainless steel sterilization baskets (20 jelly pieces per basket, 3mm spacing), and pasteurize in a pasteurizer at 65℃ for 30 minutes. Insert a temperature recorder into the center of each tea jelly to ensure a center temperature ≥60℃ for 25 minutes. After sterilization, transfer the tea jelly to a 20℃ cold water bath to cool until the center temperature ≤30℃. Transfer the cooled tea jelly to a cleanroom (temperature 25℃, humidity 55%, pressure difference 5Pa, 15 air changes per hour), place it in 50g sterile PET cups, cover with 0.08mm thick aluminum foil (heat sealant applied to the heat-sealing surface), and heat-seal using a heat-sealing packaging machine (temperature 180℃, pressure 0.3MPa, time 2s). After heat sealing, test with a negative pressure detector (pressure -50kPa, held for 30s); leakage rate ≤0.1%. Mark the production date, shelf life, and storage conditions on the packaging surface.

[0078] Finished product storage: Transfer the qualified packaged finished products to a cold chain warehouse (temperature 4℃, relative humidity 75%, temperature fluctuation ≤1℃) for storage, and conduct sampling and testing every 5 days.

[0079] Evaluation results: The jasmine tea jelly prepared in this embodiment has a rich jasmine aroma, no off-odor, a uniform light yellow color without browning, a delicate texture with suitable elasticity, moderate firmness, and meets the requirements of high-quality tea jelly. It also has a low total bacterial count, meets hygiene and safety standards, and has good overall quality.

[0080] Example 2 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 290W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 6.8:3.2, and the segmented deep-freezing time (variable C) is 115min.

[0081] Evaluation results: The jasmine tea jelly prepared in this embodiment has a strong jasmine aroma, no off-odor, a uniform pale yellow color without browning, a delicate and elastic texture, suitable firmness, and a low total bacterial count. Its overall quality is superior to the group with parameters out of range.

[0082] Example 3 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 300W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 7.0:3.0, and the segmented deep-freezing time (variable C) is 120min.

[0083] Evaluation results: The jasmine tea jelly prepared in this embodiment has a rich and lasting jasmine aroma, no off-odor, a uniform pale yellow color with good brightness, a delicate and smooth texture with excellent elasticity, and a texture and hardness that meet the optimal range for high-quality tea jelly. It also has a low total bacterial count and the best overall quality.

[0084] Example 4 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 310W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 7.2:2.8, and the segmented deep-freezing time (variable C) is 125min.

[0085] Evaluation results: The jasmine tea jelly prepared in this embodiment has a rich jasmine aroma, no off-odor, a uniform pale yellow color without browning, a delicate and elastic texture, suitable firmness, low total bacterial count, and an overall quality close to the optimal level.

[0086] Example 5 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 320W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 7.5:2.5, and the segmented deep-freezing time (variable C) is 130min.

[0087] Evaluation results: The jasmine tea jelly prepared in this embodiment has a strong jasmine aroma, no off-odor, a uniform pale yellow color without browning, and a delicate taste; its texture has moderate firmness, the total bacterial count meets the standard, and its overall quality meets the requirements of high-quality tea jelly.

[0088] Example 6 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 230W (out of range), the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 7.0:3.0, and the segmented deep-freezing time (variable C) is 120min.

[0089] Evaluation results: The jasmine tea jelly prepared in this embodiment has a weak jasmine aroma, a pale yellow and slightly dull color, and a slightly rough texture; its texture is relatively hard, the total number of colonies is higher than that of the conventional group, and its overall quality is lower than that of the conventional group.

[0090] Example 7 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 370W (out of range), the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 7.0:3.0, and the segmented deep-freezing time (variable C) is 120min.

[0091] Evaluation results: The jasmine tea jelly prepared in this embodiment has a slightly off-flavor with a jasmine aroma, a pale yellow color, and a moderately smooth texture. Its texture is slightly harder, the total bacterial count is higher than that of the conventional group, and its overall quality is lower than that of the conventional group.

[0092] Example 8 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 300W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 5.5:4.5 (out of range), and the segmented deep-freezing time (variable C) is 120min.

[0093] Evaluation results: The jasmine tea jelly prepared in this embodiment has a weak jasmine aroma, a pale yellow color without browning, and insufficient elasticity in the mouth; its texture is relatively hard, the total number of colonies is higher than that of the conventional group, and its overall quality is lower than that of the conventional group.

[0094] Example 9 The differences between this embodiment and Embodiment 1 are as follows: the ultrasonic extraction power (variable A) is 300W, the ratio of composite coagulant (κ-carrageenan: konjac glucomannan, variable B) is 8.5:1.5 (out of range), and the segmented deep-freezing time (variable C) is 120min.

[0095] Evaluation results: The jasmine tea jelly prepared in this embodiment has a strong jasmine aroma, no off-odor, a light yellow color without browning, and a firm texture. It has a high texture hardness, a higher total bacterial count than the conventional group, and a lower overall quality than the conventional group.

[0096] Example 10 (Blank Control Group) Preparation method Raw material pretreatment: Take 50 parts of jasmine tea (same as in Example 1), put it into a universal grinder, set the speed to 2800 rpm, grind for 2 min ± 10 s, pass through a 40-mesh standard sieve (the proportion of material passing through the sieve is ≥95%), and store in a sealed container for ≤24 h (pretreatment workshop temperature 25℃, humidity 55%). Take 10 parts of a single coagulant (κ-type carrageenan) and set aside directly; take 65 parts of white sugar, 0.5 parts of vitamin C, and 0.2 parts of calcium chloride and set aside separately (no steps for preparing vitamin C solution and calcium chloride solution).

[0097] Room temperature extraction: Add 50 parts of crushed jasmine tea and 1200 parts of deionized water to a 5L stainless steel reactor, add 0.5 parts of vitamin C, turn on the stirrer and stir at 100 rpm for 60 minutes (room temperature, no ultrasonic action); filter with 100 mesh nylon filter cloth and collect the extract (no secondary extraction step).

[0098] Coagulant dissolution and mixing: Pour the filtrate into a 5L stainless steel beaker and place it in a 55℃ constant temperature water bath. Turn on the stirrer and stir at 200rpm. Add 10 parts of the single coagulant at once and stir continuously for 15min. Add 65 parts of white sugar and 0.2 parts of calcium chloride and stir until dissolved. Make up to volume with deionized water and transfer to a colloid mill (gap 0.15mm, speed 3000rpm) for homogenization for 2min (no transmittance test step).

[0099] Single-temperature cold-press molding: The homogenized solution is kept at 45°C and filled into PET molds without release agent treatment (50g per mold, liquid level 0.5cm from the mold opening); the molds are placed in a temperature-controlled refrigerator, set at 4°C, and refrigerated for 3 hours; after refrigeration, the molds are removed and demolded directly with a stainless steel spatula (no warming step).

[0100] Sterilization, packaging and storage: The sterilization, packaging and storage steps are the same as in Example 1 (no cleanroom parameter control, only conventional packaging).

[0101] Evaluation results: The jasmine tea jelly prepared in this embodiment has a light jasmine fragrance that dissipates easily, a dark color with signs of browning, and a rough, inelastic texture. It also has a low hardness and a high total bacterial count, resulting in the worst overall quality, significantly lower than the conventional group.

[0102] Specific work process Please refer to Figure 1Jasmine tea is pulverized in a grinder, then sieved. The material remaining on the sieve is returned to the grinder and pulverized until the proportion of material passing through the sieve meets the standard. The processed pulverized tea leaves are then stored in a sealed container. Calcium chloride is added to deionized water and stirred until completely dissolved to prepare a calcium chloride solution of a specific concentration. This solution is then stored in a sealed container and kept refrigerated for later use. Vitamin C is added to deionized water and stirred until dissolved to prepare a vitamin C solution of a specific concentration. This solution is prepared fresh and used immediately and should not be left to stand for a long time. The components of the composite coagulant are mixed in proportion, poured into a mixing device and stirred evenly. The mixture is then sieved to remove agglomerated particles before use.

[0103] The pulverized jasmine tea and deionized water were added to a reaction vessel, followed by the prepared vitamin C solution. The mixture was stirred until homogeneous. The reaction vessel was placed in a temperature-controlled environment, and the ultrasonic generator was activated. The ultrasonic generator used cavitation to break down the cell walls of the tea leaves, promoting the dissolution of aroma components and soluble substances. During the extraction process, the ultrasonic generator was paused periodically while stirring was maintained to prevent the tea particles from settling. After extraction, the mixture was filtered through a filter cloth, and the primary filtrate was collected. The filter residue was re-added with deionized water, and the ultrasonic generator power was adjusted before extraction continued. After extraction, the mixture was filtered through a filter cloth again, and the secondary filtrate was collected. The primary and secondary filtrates were combined to obtain a combined filtrate.

[0104] Pour a certain proportion of the total volume of the combined filtrate into a container, place the container in a water bath to maintain a constant temperature, turn on the stirring device, and add the pretreated composite coagulant to the filtrate in several batches, with a certain time interval between each addition, and continue stirring until the coagulant is completely dissolved; add white sugar to the solution, and keep stirring until the white sugar is completely dissolved; then add the prepared calcium chloride solution at a uniform rate, the Ca in the solution... 2+ The solution combines with the carrageenan molecular chain to promote the gel cross-linking reaction. The remaining proportion of the combined filtrate is added, and the mixture is stirred until homogeneous before being brought to a final volume. The final volume solution is then transferred to a colloid mill, where the shearing and grinding action of the colloid mill refines the tiny particles in the solution, bringing the system to a homogeneous state.

[0105] After homogenization, the solution is injected into the mold through a filling device. The inner wall of the mold is pre-coated with a release agent. The filled mold is then sent to a refrigeration device for pre-cooling, which allows the coagulant molecules in the solution to initially cross-link and form a gel framework. After pre-cooling, the temperature of the refrigeration device is adjusted for deep cooling, which further densifies the gel network. After deep cooling, the mold is removed from the refrigeration device and placed in a room temperature environment to allow it to warm up. Then, a tool is used to gently scrape along the edge of the mold to separate the tea jelly from the inner wall of the mold, thus completing the demolding process.

[0106] After demolding, the tea jelly is placed in a sterilization basket, which is then sent to a pasteurization device. The heat action destroys the cell structure of microorganisms in the tea jelly, achieving sterilization. The center temperature of the tea jelly is monitored in real time during sterilization to ensure thorough sterilization. After sterilization, the tea jelly is transferred to a cold water bath to cool to a suitable temperature. The cooled tea jelly is then transferred to a clean environment, placed into containers of specific sizes, covered with aluminum foil, and sent to a heat-sealing device. The heat-sealing device melts the heat-sealing adhesive on the aluminum foil heat-sealing surface, achieving a container seal. The sealed products are then tested for packaging tightness using a negative pressure testing device. Qualified products have relevant information marked on the packaging surface.

[0107] After the tea jelly is packaged and qualified, it is transferred to a cold chain warehouse for storage. During the storage period, samples of the finished product are taken regularly. After the samples are processed, they are inoculated into a culture medium and placed in an incubator for cultivation. The total number of colonies and coliform bacteria are detected by microbial counting methods to ensure that the quality of the finished product meets the requirements.

[0108] The technical features described above can be combined in any way. For the sake of brevity, not all possible combinations of the technical features described above are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

Claims

1. A jasmine tea jelly recipe, characterized in that, The raw materials include the following parts by weight: 45-55 parts jasmine tea, 8-12 parts compound coagulant, 1100-1300 parts deionized water, 60-70 parts white sugar, 0.3-0.7 parts vitamin C, and 0.1-0.3 parts calcium chloride; The jasmine tea is yellowish-green, odorless, and has a tea leaf integrity of ≥90%. The moisture content, determined by the Karl Fischer method, is ≤8%, with a measurement deviation controlled within ±0.2%. After being pulverized, the jasmine tea is passed through a 40-mesh ±5-mesh standard sieve, with the proportion of sieve-passing material ≥95%. The linalool content in the jasmine tea is ≥0.1 mg / g, as determined by GC-MS. The composite coagulant comprises κ-type food-grade carrageenan and food-grade konjac glucomannan, with a mass ratio of 6-8:2-4; wherein the carrageenan has a purity ≥99% and a gel strength ≥1200gBloom; and the konjac glucomannan has a purity ≥95% and a viscosity ≥20000mPa·s. The deionized water has a conductivity of ≤10μS / cm as measured by a conductivity meter and a pH value of 6.5-7.5 as measured by a pH meter.

2. The jasmine tea jelly recipe as described in claim 1, characterized in that: The ingredients are: 50 parts jasmine tea, 10 parts compound coagulant, 1200 parts deionized water, 65 parts white sugar, 0.5 parts vitamin C, and 0.2 parts calcium chloride; the compound coagulant contains 7 parts carrageenan and 3 parts konjac glucomannan.

3. The jasmine tea jelly formula as described in claim 1, characterized in that: The vitamin C is a food-grade powder with a particle size ≤100 mesh after sieving; the calcium chloride is an anhydrous food-grade powder with a purity ≥99%, and the lead content is ≤0.0005% as determined by atomic absorption spectrophotometry; the sucrose content of the white sugar is ≥99.5%, and the color value is ≤60 IU as determined by a colorimeter, with no obvious impurities.

4. A method for processing jasmine tea jelly, based on a jasmine tea jelly formula according to any one of claims 1-3, characterized in that, Includes the following steps: (1) Raw material pretreatment: Jasmine tea is put into a universal grinder for grinding. After grinding, it is passed through a 40-mesh ± 5-mesh standard sieve. The number of times the material on the sieve is re-grinded is controlled to be ≤2. The ground jasmine tea is stored in a sealed container for ≤24 hours. Calcium chloride is added to deionized water at 25℃±3℃ and stirred to dissolve to prepare a 2% calcium chloride solution. This solution is stored in a sealed container for later use. Vitamin C is added to deionized water and stirred to dissolve to prepare a 10% vitamin C solution. This solution is prepared and used immediately and the storage time is ≤30 minutes. (2) Ultrasonic-assisted low-temperature extraction: The pulverized jasmine tea was mixed with 1000 parts of deionized water, vitamin C solution was added, the extraction temperature was controlled at 45℃±2℃, the ultrasonic generator power was set at 300W±30W, the frequency was set at 28kHz±2kHz, and the ultrasonic extraction time was 30min±2min; after extraction, the mixture was filtered with 100 mesh±10 mesh nylon filter cloth, and the first filtrate was collected; 200 parts of deionized water were added to the filter residue, the extraction temperature was controlled at 45℃±2℃, the ultrasonic generator power was set at 250W±20W, and the ultrasonic extraction time was 15min±1min; after extraction, the mixture was filtered again with 100 mesh±10 mesh nylon filter cloth, and the second filtrate was collected; the first filtrate and the second filtrate were mixed to obtain a combined filtrate; (3) Dissolution and mixing of composite coagulant: The composite coagulant was passed through an 80-mesh standard sieve and added to the combined filtrate in three portions, with an interval of 2 minutes between each addition; the mixture was placed in a water bath, the water bath temperature was controlled at 55℃±2℃, the stirring speed was set at 200rpm±20rpm, and the stirring and dissolution time was 15min±2min; the transmittance of the dissolved solution was detected at a wavelength of 600nm using a spectrophotometer, and the transmittance was ≥95%; white sugar was added to the dissolved solution, and the stirring speed was kept at 200rpm±20rpm until the white sugar was completely dissolved; calcium chloride solution was then added to the solution at a uniform rate, with an addition time of ≥1min, and stirring was continued for 3min±30s after addition; the remaining 20% ​​of the combined filtrate was added to the solution, and the mixture was stirred until it was evenly mixed and then brought to a final volume; the final volume solution was then put into a colloid mill for homogenization. (4) Segmented gradient cold refrigeration molding: The homogenized solution is filled into PET molds, and the filling temperature is controlled at 45℃±3℃. The filling amount of each mold is 50g±2g, and the distance between the liquid surface and the mold opening is 0.5cm±0.1cm. The filled molds are placed in a temperature-controlled refrigerator, and the refrigerator temperature is set at 5℃±1℃. The pre-cooling time is 30min±5min. After pre-cooling, the refrigerator temperature is adjusted to -1℃±0.5℃, and the deep cooling time is 2h±10min. After deep cooling, the molds are taken out and placed in an environment with a temperature of 25℃±3℃ to stand and warm up. The warming time is 5min±1min. After warming up, a stainless steel spatula is used to gently scrape along the edge of the mold to remove the tea jelly from the mold. (5) Sterilization and packaging: Place the unmolded tea jelly into a sterilization basket, and then place the sterilization basket into a pasteurizer. Control the water temperature of the pasteurizer to 65℃±2℃ and the sterilization time to 30min±5min. During the sterilization process, insert a temperature recorder into the center of the tea jelly to ensure that the center temperature of the tea jelly is ≥60℃ and the duration is ≥25min. After sterilization, transfer the tea jelly to a cold water bath at a temperature of 20℃±2℃ to cool until the center temperature of the tea jelly is ≤30℃. Transfer the cooled tea jelly to a clean room for packaging. The clean room needs to control the temperature to 25℃±3℃, humidity ≤55%, pressure difference ≥5Pa, and air exchange 15 times per hour. Use 50g PET cups to hold the tea jelly, cover it with aluminum foil, and then heat seal it. The heat sealing temperature is 180℃±10℃, the heat sealing pressure is 0.3MPa±0.05MPa, and the heat sealing time is 2s±0.5s.

5. The processing method of jasmine tea jelly as described in claim 4, characterized in that: In step (1), the universal pulverizer is set to a rotation speed of 3000rpm±200rpm and a pulverization time of 2min±10s; the raw material pretreatment operation is carried out in a dedicated workshop, with the workshop temperature controlled at 25℃±3℃ and the humidity controlled at ≤60%.

6. The processing method of jasmine tea jelly as described in claim 4, characterized in that: In step (3), the gap of the colloid mill is adjusted to 0.1-0.2 mm, the rotation speed is set to 3000 rpm ± 300 rpm, and the homogenization time is 2 min ± 30 s. The homogenized solution is visually inspected and found to be clear with no visible particles and a clarity of ≥ 98%.

7. The processing method of jasmine tea jelly as described in claim 4, characterized in that: In step (4), the inner wall of the PET mold is coated with food-grade polydimethylsiloxane release agent, and the thickness of the release agent coating is 5-10μm; the ratio of the number of intact tea jelly after demolding to the total number of filling molds is counted, and the demolding success rate is ≥98%.

8. The processing method of jasmine tea jelly as described in claim 4, characterized in that: In step (5), the aluminum foil film thickness is 0.08mm±0.01mm, and the heat-sealing surface is coated with heat-sealing adhesive; after heat sealing, a negative pressure detector is used to test the sealing of the packaging, the test pressure is set to -50kPa, the test pressure is maintained for 30s, and the test result shows a leakage rate ≤0.1%; after packaging is completed, the production date, shelf life and storage conditions are marked on the packaging surface.

9. The processing method of jasmine tea jelly as described in claim 4, characterized in that, It also includes the finished product storage steps: after packaging, the finished product is transferred to a cold chain warehouse, the temperature of which is controlled at 4℃±2℃, the relative humidity is controlled at 70%-80%, and the temperature fluctuation in the warehouse is ≤1℃; during the storage period, finished product samples are randomly selected every 5 days for testing, the total number of colonies should be ≤100CFU / g using the plate count method, and the coliform count should be ≤30MPN / 100g using the MPN method.

Images