Jasmine green grape flavor pre-prepared cocktail and preparation method thereof

Abstract

The invention relates to the technical field of wine brewing, in particular to a jasmine green grape flavor premade cocktail and a preparation method thereof. The jasmine green lifting flavor pre-prepared cocktail is prepared from the following components in parts by mass: 100 to 130 parts of basic additive components, 1 to 5 parts of jasmine tea concentrated solution, 2 to 10 parts of concentrated fruit juice, 0.5 to 2 parts of compound jasmine green lifting flavor essence, 1 to 5 parts of auxiliary materials and 60 to 90 parts of conditioning base wine, according to the jasmine green extract flavor pre-prepared cocktail, through combination of flavor fixation of natural raw materials (tea and fruit juice), concentration of composite essence, concealing of functional auxiliary materials (bitter inhibition, taste improvement and flavor stabilization) and skeleton supporting of base wine, clear main preparation of the jasmine green extract is guaranteed, and the common problems of thin flavor, rough taste, poor aftertaste, flavor reversion during storage and the like of the pre-prepared cocktail are solved; finally, the flavor experience of fresh jasmine, fresh and sweet green tea, smooth taste and clean aftertaste is presented.

Description

Technical Field

[0001] This application relates to the field of brewing technology, and in particular to a jasmine and green grape flavored premixed cocktail and its preparation method. Background Technology

[0002] Jasmine and green grape flavor is a popular fruit tea flavor, commonly used in flavored beverages. However, in high-alcohol premixed cocktails, the presence of tea can significantly amplify the bitterness and harshness of the alcohol, making it unpalatable to consumers. Inhibiting this bitterness presents a significant technical challenge. Furthermore, due to the complex composition of tea leaves, which contain many components insoluble in alcohol, adding tea to high-alcohol premixed cocktails can easily cause sedimentation and cloudiness, leading to consumer discomfort.

[0003] Currently, jasmine and green grape flavor is generally only used in low-alcohol premixed cocktail systems. Due to the differences in the characteristics of alcohol systems, the formula cannot be directly applied to high-alcohol premixed cocktails, which limits the development of high-alcohol premixed cocktails. Summary of the Invention

[0004] This application provides a jasmine and green grape flavored premixed cocktail and its preparation method to solve the following technical problem: how to improve the flavor of jasmine and green grape premixed cocktail.

[0005] In a first aspect, embodiments of this application provide a jasmine green grape flavored premixed cocktail, which, by weight parts, comprises: a base additive component: 100 to 130 parts, jasmine tea concentrate: 1 to 5 parts, concentrated fruit juice: 2 to 10 parts, compound jasmine green grape flavoring: 0.5 to 2 parts, auxiliary ingredients: 1 to 5 parts, and conditioning base liquor: 60 to 90 parts; The compound jasmine green grape flavoring includes jasmine green grape flavoring A, jasmine green grape flavoring D, and jasmine green grape flavoring E; The excipients include carbonation modifier BCS-07S, bitterness inhibitor BCS-11T, and enzyme-modified quercetin EMIQ. The method for preparing the jasmine tea concentrate includes: Jasmine tea leaves, hot water, and an extractant acid are subjected to countercurrent extraction to obtain an extract; wherein the extractant acid includes at least one of citric acid, malic acid, and phosphoric acid. The extract was filtered and rapidly cooled sequentially to obtain cooled tea infusion; The cooled tea infusion was enzymatically hydrolyzed using a compound enzyme to obtain the hydrolysate; wherein the compound enzyme was a mixture of tanninase, protease, pectinase and cellulase. The enzymatic hydrolysis product is centrifuged to obtain a centrifuged liquid; The centrifuged liquid was concentrated using an ultrafiltration membrane to obtain jasmine tea concentrate.

[0006] Optionally, the jasmine green grape flavoring A is 0.2 to 0.4 parts by weight; the jasmine green grape flavoring D is 0.6 to 0.8 parts by weight; and the jasmine green grape flavoring E is 0.1 to 0.3 parts by weight.

[0007] Optionally, the basic additive components, by weight, include 20 to 30 parts white sugar, 80 to 90 parts high-fructose corn syrup, 1 to 2 parts citric acid, and 0.5 to 2 parts sodium citrate.

[0008] Optionally, the conditioning base spirits include vodka, rum, and gin, wherein the vodka comprises 60 to 80 parts by weight, the rum comprises 1 to 5 parts by weight, and the gin comprises 1 to 5 parts by weight.

[0009] Optionally, the carbonation modifier BCS-07S is present in an amount of 0.15 to 0.25 parts by weight; the bitterness inhibitor BCS-11T is present in an amount of 0.35 to 0.45 parts by weight; and the enzyme-modified isoquercitrin EMIQ is present in an amount greater than or equal to 0.1‰ of the mass of the jasmine and green grape flavored premixed cocktail.

[0010] Optionally, the concentrated fruit juice may comprise, by weight parts: 1 to 5 parts concentrated white grape juice and 1 to 5 parts concentrated apple juice.

[0011] In a second aspect, embodiments of this application provide a method for preparing the jasmine and green grape flavored premixed cocktail described in the first aspect, the method comprising: The jasmine tea concentrate was dissolved in a water bath using first RO water at a first preset temperature to obtain a concentrated jasmine tea solution. Jasmine tea concentrate, concentrated fruit juice, and second RO water at a second preset temperature are mixed, filtered, and subjected to a first sterilization process to obtain fruit juice tea sterilization solution. White sugar is added to RO water, and then dissolved, cooled, and filtered in sequence to obtain a sugar solution; The vodka was first diluted and then filtered to obtain a diluted vodka solution. Gin and rum are mixed and diluted in sequence to obtain a base spirit dilution. The vodka diluent and the base spirit diluent are mixed to obtain the conditioning base spirit; Citric acid, sodium citrate, and excipients are mixed and dissolved using third RO water with a third preset temperature to obtain a small-particle solution; The compound jasmine green grape flavoring is mixed and dissolved using fourth RO water with a fourth preset temperature to obtain a compound jasmine green grape flavoring solution. The fruit juice tea sterilization solution, the sugar solution, the conditioning base liquor, the ingredient solution and the compound jasmine green grape flavoring solution are mixed to obtain the jasmine green grape flavored premixed cocktail mixing solution; The jasmine green grape flavored premixed cocktail mixture is subjected to carbonation and a second sterilization treatment in sequence to obtain a jasmine green grape flavored premixed cocktail.

[0012] Optionally, the first preset temperature is 60°C to 80°C, and the water bath rewarming and dissolving time is 10 min to 30 min; and / or The second preset temperature is 40°C to 50°C; and / or The third preset temperature is 50°C to 60°C; and / or The fourth preset temperature is 50°C to 60°C.

[0013] Optionally, the temperature of the first sterilization treatment is 100°C to 110°C, and the time of the first sterilization treatment is 5s to 10s; and / or The temperature of the second sterilization treatment is 60°C to 70°C, and the time of the second sterilization treatment is 5 min to 20 min.

[0014] Optionally, the target alcohol content of the first dilution is 40% vol to 60% vol; and / or The target alcohol content for the second dilution is 30% vol to 40% vol.

[0015] The technical solutions provided in this application have the following advantages compared with the prior art: This application provides a jasmine and green grape flavored premixed cocktail. Based on the basic added components, this jasmine and green grape flavored premixed cocktail first undergoes a specific extraction process, combining countercurrent extraction with extraction acid extraction, enzymatic hydrolysis with complex enzymes, and ultrafiltration membrane concentration to extract pure jasmine aroma, eliminate tea astringency interference, and provide a pure jasmine tea flavor. Furthermore, concentrated fruit juice enhances the three-dimensionality of the jasmine and green grape flavor. Using a compound jasmine and green grape flavoring, including Jasmine and Green Grape Flavoring A, Jasmine and Green Grape Flavoring D, and Jasmine and Green Grape Flavoring E, avoids the thinness of a single flavoring while highlighting the core flavor. In addition, the use of excipients including the carbonate modifier BCS-07S, the bitterness inhibitor BCS-11T, and the enzyme-modified isoquercetin EMIQ allows for the following benefits: BCS-07S improves the distribution of carbon dioxide bubbles in the jasmine green grape flavored premixed cocktail, resulting in denser bubbles and reducing the aggravation of bitterness in the jasmine tea concentrate; BCS-11T selectively masks the bitterness of both the base spirit and the astringency of the tea base; and EMIQ enhances the flavor of the jasmine green grape essence and natural ingredients, making the jasmine green grape flavor more persistent and consistent. Furthermore, conditioning the base spirit improves the flavor of the jasmine green grape premixed cocktail, making the jasmine green grape flavor more palatable and the overall taste fuller. Therefore, this jasmine green grape flavored premixed cocktail effectively improves the flavor profile of jasmine green grape premixed cocktails. Attached Figure Description

[0016] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0017] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 A schematic flowchart illustrating a method for preparing jasmine tea concentrate in a jasmine-green grape flavored premixed cocktail, provided as an embodiment of this application; Figure 2 This application provides a schematic flowchart of a method for preparing a jasmine and green grape flavored premixed cocktail. Figure 3 A schematic diagram of the traditional jasmine tea concentrate or tea powder preparation method provided in this application; Figure 4 A technical roadmap for formula debugging and development provided for embodiments of this application; Figure 5A schematic diagram illustrating the mechanism of action of the carbonate modifier BCS-07S provided in the embodiments of this application; Figure 6 A schematic diagram of the 14-point flavor intensity evaluation standard provided in the embodiments of this application; Figure 7 A comparison chart of bitterness scores for different bitterness inhibitors provided in the embodiments of this application; Figure 8 This application provides a technical roadmap for the enzyme treatment of isoquercitrin EMIQ. Figure 9 Distribution diagram of the presence of enzyme-treated isoquercitrin EMIQ class and isoquercitrin compounds remaining after oxidation reaction provided in the embodiments of this application; Figure 10 A diagram illustrating the chelation reaction mechanism of isoquercitrin EMIQ under enzyme treatment, as provided in the embodiments of this application. Figure 11 The product appearance diagram provided in the embodiment of this application for the thermal insulation acceleration experiment; Figure 12 (a) A graph showing the overall preference survey results for the jasmine and green grape flavored premixed cocktail provided in the embodiments of this application; Figure 12 (b) A graph showing the results of a product novelty survey for the jasmine and green grape flavored premixed cocktail provided in the embodiments of this application; Figure 12 (c) A graph showing the results of a product sweetness survey for the jasmine and green grape flavored premixed cocktail provided in an embodiment of this application; Figure 12 (d) is a graph showing the acidity survey results of the jasmine and green grape flavored premixed cocktail provided in the embodiments of this application; Figure 12 (e) A graph showing the product taste survey results of the jasmine and green grape flavored premixed cocktail provided in the embodiments of this application; Figure 12 (f) is a graph showing the product purchase interest survey results of the jasmine and green grape flavored premixed cocktail provided in the embodiments of this application. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0020] The range descriptions used in this application, such as numerical ranges and proportional ranges, include all possible sub-ranges and single numerical values ​​within that range. For example, the range descriptions of "1 to 6" or "1~6" cover all sub-ranges (such as 1 to 3, 2 to 5, etc.) and single numbers (such as 1, 2, 3, 4, 5, 6) between 1 and 6. Unless otherwise specified, the terms "comprising" and others used herein mean "including but not limited to"; relational terms such as "first" and "second" are used only to distinguish different entities or operations and do not imply an actual order or relationship; "and / or" indicates that multiple situations can exist individually or simultaneously; expressions such as "at least one," "multiple," and "at least one" refer to any combination of the corresponding objects, including combinations of single or multiple objects. The proportional relationships involved in this document, such as mass ratios and molar ratios, should be understood as the correspondence between the first and second terms of a proportional formula, according to the order of description. The raw materials, reagents, instruments, and equipment used herein can all be obtained by purchasing from the market or by existing methods.

[0021] Figure 1 An exemplary schematic diagram illustrates a method for preparing jasmine tea concentrate in a jasmine green grape flavored premixed cocktail according to an embodiment of this application; like Figure 1 As shown in the embodiment of this application, a jasmine green grape flavored premixed cocktail is provided. By weight, the jasmine green grape flavored premixed cocktail includes: 100 to 130 parts of basic additives, 1 to 5 parts of jasmine tea concentrate, 2 to 10 parts of concentrated fruit juice, 0.5 to 2 parts of compound jasmine green grape flavoring, 1 to 5 parts of auxiliary ingredients, and 60 to 90 parts of conditioning base liquor. The compound jasmine green grape flavoring includes jasmine green grape flavoring A, jasmine green grape flavoring D, and jasmine green grape flavoring E; The excipients include carbonation modifier BCS-07S, bitterness inhibitor BCS-11T, and enzyme-modified quercetin EMIQ. The method for preparing the jasmine tea concentrate includes: S1. Jasmine tea leaves, hot water, and an extractant acid are subjected to countercurrent extraction to obtain an extract; wherein the extractant acid includes at least one of citric acid, malic acid, and phosphoric acid; S2. The extract is filtered and rapidly cooled sequentially to obtain cooled tea infusion; S3. The cooled tea infusion is enzymatically hydrolyzed using a compound enzyme to obtain the enzymatic hydrolysis product; wherein the compound enzyme is a mixture of tanninase, protease, pectinase and cellulase; S4. Centrifuge the enzymatic hydrolysis product to obtain a centrifuged liquid; S5. Concentrate the centrifuged liquid using an ultrafiltration membrane to obtain jasmine tea concentrate.

[0022] The mass fractions of the basic additive can be 100, 105, 110, 115, 120, 125, or 130 parts.

[0023] The concentration of jasmine tea can be 1 part, 2 parts, 3 parts, 4 parts or 5 parts by weight.

[0024] The concentrated fruit juice can be in portions of 2, 3, 4, 5, 6, 7, 8, 9, or 10.

[0025] The mass fraction of the compound jasmine and green grape flavoring can be 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1.0 parts, 1.5 parts, or 2 parts.

[0026] The mass fraction of the excipient can be 1 part, 2 parts, 3 parts, 4 parts or 5 parts.

[0027] The mass fraction of the conditioning base liquor can be 60, 62, 64, 66, 68, 70, 75, 80, 85, or 90 parts.

[0028] It should be noted that the total mass of this jasmine and green grape flavored premixed cocktail is 1000 servings.

[0029] It should be noted that Jasmine Green Grape Flavor A is Jasmine Green Grape Flavor BCS-271 from Shanghai Bairun Flavor Co., Ltd.; Jasmine Green Grape Flavor D is Jasmine Green Grape Flavor BCS-282 from Shanghai Bairun Flavor Co., Ltd.; and Jasmine Green Grape Flavor E is Jasmine Green Grape Flavor BCS-287 from Shanghai Bairun Flavor Co., Ltd.

[0030] It should be noted that one of the main components of the carbonate modifier BCS-07S is glucosylstevioside, while the main component of the bitterness inhibitor BCS-11T is molasses extract.

[0031] It should be noted that the jasmine tea concentrate is prepared mainly through a low-temperature, closed extraction method, which can effectively preserve the aroma and flavor of jasmine tea. At the same time, the jasmine tea concentrate has a weak bitterness and a low risk of precipitation, which can greatly enhance the taste and flavor of jasmine green grape premixed cocktails.

[0032] It should be noted that the jasmine and green grape flavored premixed cocktail provided in this application embodiment improves the overall flavor from four core dimensions: flavor profile construction, undesirable flavor suppression, mouthfeel optimization, and flavor stability enhancement, through a customized preparation method of jasmine tea concentrate and the synergistic effect of multiple components. The specific mechanism is as follows: I. Construct the core flavor profile of jasmine and green grapes to ensure authenticity and richness: The clarity of the core flavor is the foundation of the flavor of premixed cocktails. Through the customized preparation of jasmine tea concentrate and the synergistic effect of multiple flavor components, the core flavor of jasmine + green grape is made more prominent and closer to nature: 1. Jasmine Tea Concentrate: Extracts pure jasmine fragrance and eliminates astringency. Its preparation process is key to improving the flavor of jasmine, amplifying the aroma and reducing astringency through multiple steps: (1) Countercurrent extraction + extraction acid (citric acid / malic acid and other extractants): Countercurrent extraction can more fully dissolve the aroma substances of jasmine (such as benzyl acetate) and the refreshing tea flavor of tea leaves, while extraction acid can adjust the pH value, which on the one hand promotes the release of aroma substances, and on the other hand inhibits the excessive dissolution of bitter components (such as caffeine) in tea leaves, thus avoiding the bitterness of the tea soup masking the jasmine aroma; (2) Compound enzymatic hydrolysis (tanninase + protease, etc.): further decomposes the tannins (source of astringency), pectin and protein (which are prone to precipitation) remaining in the tea soup, so that the jasmine fragrance changes from a mixed fragrance with tea astringency to a pure and sweet floral fragrance, while making the tea soup taste smoother and fresher, and blending more naturally with the subsequent floral and fruity flavors; (3) Ultrafiltration membrane concentration: While retaining the jasmine aroma substances, it filters out tiny impurities, making the jasmine aroma of the concentrate more intense and free of off-flavors, avoiding the loss of aroma or turbidity of flavor that may be caused by traditional concentration.

[0033] 2. Concentrated fruit juice (2 to 10 parts): To complement the true fruity aroma and sweet and sour taste of green grapes. Concentrated fruit juice can bring the texture of natural fruit juice—compared to pure flavoring, the small amount of pulp or organic acids it contains can make the flavor of green grapes more three-dimensional, avoiding the situation of being sweet but tasteless, while laying the groundwork for subsequent flavoring through the balance of sweet and sour.

[0034] 3. Compound jasmine green grape flavoring (0.5 to 2 parts, a blend of jasmine green grape flavoring A, jasmine green grape flavoring D, and jasmine green grape flavoring E): enhances flavor synergy and fills the flavor gaps of single ingredients; A single fragrance essence cannot fully cover the flavor profile of jasmine and green grape; the core function of blending three fragrance essences is: (1) Jasmine Green Grape Flavor Essence A: Emphasizes the fresh top notes of jasmine (e.g., the jasmine fragrance perceived immediately upon opening and drinking). (2) Jasmine Green Grape Flavoring D: Focuses on enhancing the fruity aroma concentration of green grapes (to avoid the green grape flavor being masked by tea or wine flavors). (3) Jasmine and Green Grape Flavor Essence E: Focuses on harmonizing the fusion of jasmine and green grape (preventing the two flavors from becoming disconnected, allowing the jasmine fragrance and green grape fragrance to transition naturally, forming a complex feeling of jasmine wrapped in the sweetness of green grape).

[0035] The combination of the three avoids the thinness of a single flavoring and makes the core flavor more focused and fuller.

[0036] II. Suppressing unpleasant flavors such as bitterness and astringency, and improving palatability. Premixed cocktails often suffer from bitterness in the base spirit or tea base. This jasmine and green grape premixed cocktail precisely addresses this issue using a bitterness inhibitor: 1. Bitterness inhibitor BCS-11T (main component is molasses extract): The natural active ingredients (such as polyphenols) in molasses extract can specifically mask two types of unpleasant flavors: Suppressing the potential bitterness of the base spirit (most base spirits, such as vodka and rum, are neutral but still have a noticeable bitterness, especially at low concentrations). It can alleviate the bitterness of jasmine tea concentrate (tea polyphenols and caffeine in tea leaves can easily cause bitterness, especially after concentration).

[0037] By reducing bitterness and astringency, the sweet aroma of jasmine green grapes is made purer, avoiding an unpleasant aftertaste when drinking.

[0038] 3. Optimize the texture and sweetness to make the flavor smoother and more balanced. Texture is key to flavor experience, and this jasmine green grape premixed cocktail achieves an enhanced texture through carbonation modifiers: 1. Carbonation improver BCS-07S (one of its main components is glucosylstevioside), its function is divided into two parts: (1) Sweetness adjustment: Glucosyl steviol glycosides are natural high-intensity sweeteners. Compared with sucrose, the sweetness is milder and more refreshing. It can supplement the "sweetness" of premixed cocktails, while avoiding the cloying sweetness brought by sucrose. It forms a balance with the natural acidity of concentrated fruit juice that is sweet but not cloying and sour but not astringent. (2) Carbonation mouthfeel optimization: As a carbonation modifier, it can make the bubbles in premixed cocktails more delicate and uniform (rather than coarse large bubbles), making the taste smoother when drinking, reducing the stimulation of bubbles on the mouth, and making the flavor (aroma, sweet and sour) more easily diffuse in the mouth, enhancing the flavor envelopment.

[0039] IV. Improve flavor stability and prevent flavor loss or alteration. Premixed cocktails are prone to "fading fruit flavor and evaporation of jasmine aroma" during storage. This jasmine and green grape premixed cocktail solves this problem by using enzyme-modified isoquercetin EMIQ: 1. Enzyme-modified isoquercitrin EMIQ: In addition to its common antioxidant function (preventing fruit juice and tea concentrate from oxidizing and turning brown, affecting appearance and flavor), its core function is flavor stabilization: (1) Delay the loss of fruit flavor components (such as low carbon esters) in concentrated fruit juice and ensure that it still has the fresh green grape flavor after storage; (2) Protect the aroma components in jasmine tea (such as benzyl acetate, indole, etc.) from oxidation and destruction, and avoid the appearance of stale tea flavor; At the same time, enzyme-modified isoquercitrin EMIQ can also synergistically enhance the flavor of jasmine green grape essence and natural raw materials to a certain extent, making the overall flavor more lasting and consistent.

[0040] 5. Blending base spirit: Blending with the spirit to create more layers of flavor. The flavoring base spirit forms the backbone of this jasmine and green grape premixed cocktail: The chosen base spirit provides an appropriate alcohol content (such as 5%-10% vol), which will not mask the core flavors of jasmine and green grape, but will enhance the flavor profile through its mellowness. The slight mellowness of the spirit makes the jasmine aroma and green grape sweetness more palatable, avoiding an overly watery flavor, while making the overall taste fuller and in line with the characteristics of a premixed cocktail.

[0041] In summary, the jasmine and green grape flavored premixed cocktail provided in this application embodiment achieves an improvement from a single flavor to a three-dimensional, balanced, and stable flavor through a combination of "natural raw materials (tea, fruit juice) for flavor setting + compound flavor essence for concentration + functional auxiliary materials for imperfection correction (bitterness suppression, taste modification, flavor stabilization) + base spirit for structural support". This ensures a clear jasmine and green grape main flavor and solves common problems in premixed cocktails such as thin flavor, rough taste, unpleasant aftertaste, and flavor deterioration during storage. Ultimately, it presents a flavor experience of fresh jasmine, sweet green grape, smooth taste, and clean aftertaste.

[0042] In some optional embodiments, the jasmine green grape flavoring A is 0.2 to 0.4 parts by weight; the jasmine green grape flavoring D is 0.6 to 0.8 parts by weight; and the jasmine green grape flavoring E is 0.1 to 0.3 parts by weight.

[0043] In these embodiments, 0.2 to 0.4 parts by weight of jasmine and green grape flavoring A can highlight the fresh top notes of jasmine, allowing consumers to perceive the jasmine aroma immediately upon drinking the jasmine and green grape flavored premixed cocktail. Additionally, 0.6 to 0.8 parts by weight of jasmine and green grape flavoring D can enhance the fruity concentration of the green grape, preventing the green grape flavor from being masked by tea or alcohol flavors. Furthermore, 0.1 to 0.3 parts by weight of jasmine and green grape flavoring E can harmonize the blending of jasmine and green grape, preventing the two flavors from disjointed and allowing the jasmine and green grape aromas to transition naturally, creating a complex flavor of jasmine wrapped in the sweetness of green grape.

[0044] The mass fraction of the jasmine green grape flavoring A can be 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, or 0.4 parts.

[0045] The jasmine green grape flavoring D is available in parts by weight of 0.6, 0.65, 0.90, 0.75, or 0.8.

[0046] The jasmine green grape flavoring E is available in parts by weight of 0.1, 0.15, 0.20, 0.25, or 0.3.

[0047] In some alternative embodiments, the basic additive components, by weight, include 20 to 30 parts white sugar, 80 to 90 parts high-fructose corn syrup, 1 to 2 parts citric acid, and 0.5 to 2 parts sodium citrate.

[0048] In these embodiments, 20 to 30 parts by weight of granulated sugar provides a full-bodied flavor to the jasmine and green grape premixed cocktail, enhancing its green grape flavor while reducing bitterness and jasmine bitterness. 80 to 90 parts by weight of high-fructose corn syrup provides a refreshing sweetness, making the flavor of the jasmine and green grape premixed cocktail more mellow and prolonged, enhancing its various flavor profiles. 1 to 2 parts by weight of citric acid acts as an acidity regulator, precisely controlling the overall acidity while enhancing the refreshing sensation in the mouth and neutralizing the harshness of vodka. Sodium citrate in 0.5 to 2 parts by weight can play a dual role as an acidity regulator and a taste buffer in the formula. It works synergistically with citric acid to precisely control the acidity of the liquid and avoid producing a harsh taste. At the same time, it can stabilize the flavor of jasmine and green grape premixed cocktails and resist flavor fluctuations. In addition, sodium citrate in 0.5 to 2 parts by weight can also improve the palatability of white sugar and fructose syrup.

[0049] The mass fraction of the white sugar can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 parts.

[0050] The mass fractions of the fructose syrup can be 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, or 90 parts.

[0051] The citric acid can be present in parts by weight of 1, 1.1, 1.2, 1.3, 1.4, 1.5, or 2.0 parts.

[0052] The sodium citrate can be in parts by weight of 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, or 2 parts.

[0053] In some alternative embodiments, the conditioning base spirits include vodka, rum, and gin, wherein the vodka comprises 60 to 80 parts by weight, the rum comprises 1 to 5 parts by weight, and the gin comprises 1 to 5 parts by weight.

[0054] In these implementations, 60 to 80 parts by weight of vodka can contribute 7% to 9% alcohol by weight to the jasmine and green grape premixed cocktail. This amount of vodka reduces the harshness of the vodka while highlighting the sweetness of the jasmine and green grape and the smoothness of the bubbles. Additionally, 1 to 5 parts by weight of rum and gin can add subtle and crucial flavor layers to the premixed cocktail without interfering with the jasmine and green grape, preventing the overall taste of the jasmine and green grape premixed cocktail from being bland.

[0055] The vodka can be in parts by weight of 60, 62, 64, 66, 68, 70, 75, or 80.

[0056] The rum can be in parts by weight of 1, 2, 3, 4 or 5.

[0057] The gin can be in parts of 1, 2, 3, 4 or 5.

[0058] It should be noted that rum itself has a sweet sugarcane aroma and a slight caramel flavor. This flavor can complement the sweetness of the green grapes in the Jasmine Green Grape Premixed Cocktail (mainly from the concentrated fruit juice) and the mellow sweetness (from the glucosyl steviol glycosides of the carbonate modifier BCS-07S), making the sweetness of the Jasmine Green Grape Premixed Cocktail more three-dimensional. At the same time, the roundness of rum can neutralize some of the sharpness of the alcohol and enhance the smoothness of the drink.

[0059] It should be noted that gin itself has a signature juniper berry aroma with a hint of spiciness and herbal freshness. The overall flavor is extremely delicate. Compared to the soft floral aroma of jasmine, the spiciness of gin adds a touch of liveliness to the aroma, preventing the jasmine scent from being too sweet. At the same time, it forms a subtle balance with the suppressed astringency of the tea leaves, making the flavor of the jasmine green grape premixed cocktail even more unique.

[0060] It's worth noting that vodka, rum, and gin can achieve a sweet and refreshing balance in jasmine and green grape premixed cocktails, catering to a wide range of tastes and avoiding extremes of being overly sweet or overly spicy. Furthermore, vodka, rum, and gin are all distilled spirits, inherently low in impurities and pure in flavor, making them compatible with other ingredients. For example, vodka, rum, and gin do not conflict with the bitterness inhibitor BCS-11T: the pure spirit body reduces additional sources of bitterness, allowing BCS-11T to focus solely on the astringency and bitterness of the tea, enhancing its bitterness-suppressing efficiency. It doesn't mask the mouthfeel optimization of the carbonated improver: the off-flavors of the spirit enhance the smoothness of the delicate bubbles, while allowing the jasmine and green grape flavor to spread more easily in the mouth, preventing other flavors from overpowering the taste. It doesn't compromise the flavor stability of EMIQ: the pure base spirits have a simpler chemical composition, reducing interference from oxidation reactions with fruit juice and tea concentrate, helping EMIQ better protect the jasmine and green grape flavors from loss.

[0061] In some optional embodiments, the carbonation modifier BCS-07S is present in parts by weight of 0.15 to 0.25; the bitterness inhibitor BCS-11T is present in parts by weight of 0.35 to 0.45; and the enzyme-modified isoquercitrin EMIQ is present in a mass greater than or equal to 0.1‰ of the mass of the jasmine and green grape flavored premixed cocktail.

[0062] In these embodiments, 0.15 to 0.25 parts by weight of the carbonate modifier BCS-07S can adjust the sweetness and make the bubbles in the jasmine green grape premixed cocktail more dense, thus optimizing the carbonated taste. Additionally, 0.35 to 0.45 parts by weight of the bitterness inhibitor BCS-11T can suppress the potential bitterness of the conditioning base spirit and alleviate the slight bitterness of the jasmine tea concentrate. Furthermore, 0.1‰ (by weight) of the jasmine green grape flavored premixed cocktail enzyme-modified quercetin (EMIQ) can delay the oxidation of fruity components (such as low-carbon esters) in the concentrated fruit juice, ensuring a fresh green grape flavor after storage. It can also protect the aroma components in the jasmine tea (such as benzyl acetate, indole, etc.) from oxidation and degradation, preventing a stale tea flavor. Furthermore, EMIQ enzyme-modified quercetin can synergistically enhance the flavor of the jasmine green grape essence and natural ingredients to a certain extent, resulting in a more lasting and consistent overall flavor.

[0063] The mass fraction of the carbonate modifier BCS-07S can be 0.15 parts, 0.16 parts, 0.17 parts, 0.18 parts, 0.19 parts, 0.20 parts, 0.21 parts, 0.22 parts, 0.23 parts, 0.24 parts, or 0.25 parts.

[0064] The bitterness inhibitor BCS-11T is available in parts by weight of 0.35, 0.36, 0.37, 0.38, 0.39, 0.40, 0.41, 0.42, 0.43, 0.44, or 0.45.

[0065] In some alternative embodiments, the concentrated fruit juice comprises, by weight parts: 1 to 5 parts concentrated white grape juice and 1 to 5 parts concentrated apple juice.

[0066] In these embodiments, using 1 to 5 parts by weight of concentrated white grape juice and 1 to 5 parts by weight of concentrated apple juice can provide natural flavor support for the green grape flavor of jasmine green grape premixed cocktails. Furthermore, the sweetness of the green grape flavor is balanced with the acidity of the concentrated apple juice, and the aroma of jasmine, the flavor of green grape, and the mellowness of the conditioning base spirit create a three-dimensional harmony that suits the tastes of the general public and avoids the extremes of jasmine green grape premixed cocktails being too sweet or too sour.

[0067] The concentrated white grape juice can be in portions of 1, 2, 3, 4, or 5.

[0068] The concentrated apple juice can be in portions of 1, 2, 3, 4, or 5.

[0069] It should be noted that concentrated white grape juice itself has a refreshing grape-like fruit aroma (such as the sweetness of green and white grapes), which is highly compatible with the flavor of jasmine and green grape premixed cocktails. It can enhance the green grape flavor concentration of the premixed cocktail, making the green grape flavor of the jasmine and green grape premixed cocktail change from the abstract sweetness of compound jasmine and green grape flavoring to a real sweetness with natural fruitiness. At the same time, the light floral notes of concentrated white grape juice can also lightly echo the jasmine fragrance of jasmine tea concentrate, avoiding the jasmine aroma from becoming disconnected from the green grape flavor.

[0070] It should be noted that concentrated apple juice can provide a bright fruity acidity and a soft fruity base, making the green grape flavor of the jasmine green grape premixed cocktail change from a single sweetness to a light sweetness + slight acidity, which is closer to the taste of fresh green grapes; at the same time, the broad-spectrum fruity aroma of concentrated apple juice can complement the delicate jasmine aroma, avoiding the floral aroma being too bland, forming a three-layer light flavor structure of jasmine aroma + green grape sweetness + fruity acidity.

[0071] Figure 2 An exemplary schematic diagram of a method for preparing a jasmine and green grape flavored premixed cocktail according to an embodiment of this application is shown; Based on a general inventive concept, such as Figure 2 As shown in the embodiment of this application, a method for preparing the jasmine and green grape flavored premixed cocktail is provided, the method comprising: S1. Dissolve the jasmine tea concentrate in a water bath using first RO water at a first preset temperature to obtain a concentrated jasmine tea solution. S2. Jasmine tea concentrate, concentrated fruit juice, and second RO water at a second preset temperature are mixed, filtered, and subjected to a first sterilization treatment in sequence to obtain fruit juice tea sterilization solution; S3. Add granulated sugar to RO water, dissolve, cool and filter in sequence to obtain sugar solution; S4. The vodka is first diluted and then filtered to obtain a diluted vodka solution; S5. Mix the gin and rum in sequence and then dilute them to obtain the base spirit diluted solution; S6. Mix the vodka diluent and the base spirit diluent to obtain the conditioning base spirit; S7. Use third RO water with a third preset temperature to mix and dissolve citric acid, sodium citrate and excipients to obtain a small-particle solution; S8. Use fourth RO water with a fourth preset temperature to mix and dissolve the compound jasmine green grape flavoring to obtain a compound jasmine green grape flavoring solution; S9. Mix the fruit juice tea sterilization solution, the sugar solution, the conditioning base liquor, the ingredient solution and the compound jasmine green grape flavoring solution to obtain the jasmine green grape flavored premixed cocktail mixing solution; S10. The jasmine green grape flavored premixed cocktail mixture is subjected to carbonation and a second sterilization treatment in sequence to obtain a jasmine green grape flavored premixed cocktail.

[0072] This method is for preparing the jasmine and green grape flavored premixed cocktail described above. The specific composition of the jasmine and green grape flavored premixed cocktail can be referred to in the above embodiments. Since this method adopts some or all of the technical solutions of the above embodiments, it has at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be elaborated here.

[0073] It should be noted that before mixing to obtain the jasmine green grape flavored premixed cocktail liquid, RO water can be added to dilute it to a total mass of 1000 parts.

[0074] It should be noted that RO water refers to water obtained through reverse osmosis membrane treatment.

[0075] It should be noted that the vodka can be filtered using activated carbon columns, with the flow rate controlled at 4t / h to 5t / h.

[0076] It should be noted that the mixture of jasmine tea additive, concentrated fruit juice, and second RO water can be filtered using a filter bag with a pore size of 1μm.

[0077] It should be noted that the first sterilization treatment can be carried out using UHT sterilization. The second sterilization treatment can be carried out using pasteurization.

[0078] In some optional embodiments, the first preset temperature is 60°C to 80°C, and the water bath rewarming and dissolution time is 10 min to 30 min; and / or The second preset temperature is 40°C to 50°C; and / or The third preset temperature is 50°C to 60°C; and / or The fourth preset temperature is 50°C to 60°C.

[0079] In these embodiments, a first preset temperature of 60°C to 80°C allows the jasmine tea concentrate to thaw from a frozen state, forming a uniformly dissolved jasmine tea concentrate with a mellow taste and aroma. A second preset temperature of 40°C to 50°C allows the jasmine tea additive, concentrated fruit juice, and second RO water to be thoroughly mixed, forming a uniformly dispersed fruit juice tea sterilization solution. Furthermore, a third preset temperature of 50°C to 60°C allows citric acid, sodium citrate, and excipients to be fully dissolved in the third RO water, forming a uniformly dispersed component solution. Additionally, a fourth preset temperature of 50°C to 60°C allows the compound jasmine green grape flavorings to be uniformly dispersed in the fourth RO water, forming a uniformly dispersed compound jasmine green grape flavoring solution.

[0080] The first preset temperature can be 60℃, 65℃, 70℃, 75℃ or 80℃.

[0081] The water bath rewarming and dissolution time can be 10 min, 15 min, 20 min, 25 min, or 30 min.

[0082] The second preset temperature can be 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃, 49℃ or 50℃.

[0083] The third preset temperature can be 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃ or 60℃.

[0084] The fourth preset temperature can be 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃ or 60℃.

[0085] In some optional embodiments, the temperature of the first sterilization treatment is 100°C to 110°C, and the duration of the first sterilization treatment is 5s to 10s; and / or The temperature of the second sterilization treatment is 60°C to 70°C, and the time of the second sterilization treatment is 5 min to 20 min.

[0086] In these embodiments, a first sterilization treatment at a temperature of 100°C to 110°C for 5 to 10 seconds ensures that microorganisms in the jasmine tea additive and concentrated fruit juice are effectively killed, thus extending the shelf life of the jasmine green grape premixed cocktail. Furthermore, a second sterilization treatment at a temperature of 60°C to 70°C for 5 to 20 minutes ensures that microorganisms in the carbonated jasmine green grape flavored premixed cocktail preparation are effectively killed, further extending the shelf life of the jasmine green grape premixed cocktail.

[0087] The temperature of the first sterilization treatment can be 100℃, 101℃, 102℃, 103℃, 104℃, 105℃, 106℃, 107℃, 108℃, 109℃ or 110℃.

[0088] The duration of the first sterilization treatment can be 5s, 6s, 7s, 8s, 9s, or 10s.

[0089] The temperature for the second sterilization treatment can be 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃ or 70℃.

[0090] The temperature for the second sterilization treatment can be 5 min, 10 min, 15 min, or 20 min.

[0091] In some alternative embodiments, the target alcohol content of the first dilution is 40% vol to 60% vol; and / or The target alcohol content for the second dilution is 30% vol to 40% vol.

[0092] In these embodiments, the first dilution with a target alcohol content of 40% vol to 60% vol allows the vodka to be sufficiently diluted to form a low-to-medium alcohol content, which is beneficial for subsequent blending to obtain a conditioning base spirit with the target alcohol content. Additionally, the second dilution with a target alcohol content of 30% vol to 40% vol allows the gin and rum to be sufficiently diluted to form a low-to-medium alcohol content, and finally, blending yields a conditioning base spirit with a uniform dispersion of various spirits.

[0093] The target alcohol content for the first dilution can be 40% vol, 45% vol, 50% vol, 55% vol, or 60% vol.

[0094] The target alcohol content for the second dilution can be 30% vol, 32% vol, 34% vol, 36% vol, 38% vol, or 40% vol.

[0095] The present application is further illustrated below with reference to specific embodiments. Experimental methods in the following embodiments that do not specify specific conditions are generally determined according to national / industry standards; if there is no corresponding national / industry standard, they are performed according to general international standards, conventional conditions, or conditions recommended by the manufacturer.

[0096] Example 1 A jasmine green grape flavored premixed cocktail, by weight parts, comprising: 100 to 130 parts of base additives, 1 to 5 parts of jasmine tea concentrate, 2 to 10 parts of concentrated fruit juice, 0.5 to 2 parts of compound jasmine green grape flavoring, 1 to 5 parts of adjuncts, and 60 to 90 parts of conditioning base spirit; like Figure 1 As shown, the preparation method of jasmine tea concentrate includes: S1. Jasmine tea leaves, hot water, and an extractant acid are subjected to countercurrent extraction to obtain an extract; wherein the extractant acid includes at least one of citric acid, malic acid, and phosphoric acid; S2. The extract is filtered and rapidly cooled sequentially to obtain cooled tea infusion; S3. The cooled tea infusion is enzymatically hydrolyzed using a compound enzyme to obtain the enzymatic hydrolysis product; wherein the compound enzyme is a mixture of tanninase, protease, pectinase and cellulase; S4. Centrifuge the enzymatic hydrolysis product to obtain a centrifuged liquid; S5. Concentrate the centrifuged liquid using an ultrafiltration membrane to obtain jasmine tea concentrate.

[0097] The mass fractions of Jasmine Green Grape Flavor A are 0.2 to 0.4 parts; the mass fractions of Jasmine Green Grape Flavor D are 0.6 to 0.8 parts; and the mass fractions of Jasmine Green Grape Flavor E are 0.1 to 0.3 parts.

[0098] The basic additives, by weight, include 20 to 30 parts white sugar, 80 to 90 parts high-fructose corn syrup, 1 to 2 parts citric acid, and 0.5 to 2 parts sodium citrate.

[0099] The base spirits for this blend include vodka, rum, and gin, with vodka comprising 60 to 80 parts by weight, rum 1 to 5 parts by weight, and gin 1 to 5 parts by weight. The vodka typically has an alcohol content of 96% vol.

[0100] The carbonation modifier BCS-07S is present in a mass fraction of 0.15 to 0.25 parts; the bitterness inhibitor BCS-11T is present in a mass fraction of 0.35 to 0.45 parts; and the enzyme-modified isoquercitrin EMIQ is present in a mass fraction greater than or equal to 0.1‰ of the mass of the jasmine and green grape flavored premixed cocktail.

[0101] Concentrated fruit juice, by weight, includes: 1 to 5 parts concentrated white grape juice and 1 to 5 parts concentrated apple juice.

[0102] like Figure 2 As shown, a method for preparing a jasmine and green grape flavored premixed cocktail includes: S1. Dissolve the jasmine tea concentrate in a water bath using first pure water at a first preset temperature to obtain a concentrated jasmine tea solution. S2. Jasmine tea concentrate, concentrated fruit juice and second RO water with a second preset temperature are mixed, filtered and subjected to a first sterilization treatment in sequence to obtain fruit juice tea sterilization solution; S3. Add granulated sugar to RO water, dissolve, cool, and filter to obtain sugar solution; S4. The vodka is first diluted and then filtered to obtain a diluted vodka solution; S5. Mix the gin and rum in sequence and then dilute them to obtain the base spirit diluted solution; S6. Mix the vodka dilution and the base spirit dilution to obtain the conditioning base spirit; S7. Use third RO water with a third preset temperature to mix and dissolve citric acid, sodium citrate and excipients to obtain a small-particle solution; S8. Use fourth RO water with a fourth preset temperature to mix and dissolve the compound jasmine green grape flavoring to obtain a compound jasmine green grape flavoring solution; S9. Mix the fruit juice tea sterilization solution, sugar solution, conditioning base liquor, small ingredient solution and compound jasmine green grape flavoring solution, and dilute with RO water to a total of 1000 parts to obtain jasmine green grape flavored premixed cocktail mixing liquid; S10. The jasmine green grape flavored premixed cocktail mixture is subjected to carbonation and a second sterilization treatment in sequence to obtain a jasmine green grape flavored premixed cocktail.

[0103] The first preset temperature is 60℃ to 80℃, and the water bath warming and dissolution time is 10min to 30min. The second preset temperature is 40℃ to 50℃; The third preset temperature is 50℃ to 60℃; The fourth preset temperature is 50℃ to 60℃.

[0104] The temperature of the first sterilization treatment is 100℃ to 110℃, and the time of the first sterilization treatment is 5s to 10s; The temperature of the second sterilization treatment is 60℃ to 70℃, and the time of the second sterilization treatment is 5 min to 20 min.

[0105] The target alcohol content for the first dilution is 40% vol to 60% vol; The target alcohol content for the second dilution is 30% vol to 40% vol.

[0106] Based on the above preparation method, optimize different raw materials and process parameters: I. Selection of Tea Raw Materials 1. Screening method: Tea powder was diluted at a mass ratio of 0.2%, and tea concentrate was diluted at a mass ratio of 2%. Then, tea raw materials were screened through flavor evaluation. The raw materials were tested according to the basic formula BASE and finally selected tea raw materials with suitable flavor and good stability for subsequent formula development of jasmine green grape premixed cocktail.

[0107] 2. The evaluation and screening results are shown in Table 1.

[0108] Table 1. Evaluation and Screening Results

[0109] As shown in Table 1, jasmine tea powder generally has a strong tea flavor, intense taste, and heavy bitterness, making it unsuitable for the development of jasmine green grape premixed cocktails. Furthermore, subsequent carbonation will bring extremely strong tea bitterness and astringency, which, combined with the bitterness of alcohol, makes jasmine green grape premixed cocktails unacceptable. Therefore, jasmine tea concentrate was ultimately selected as the experimental subject.

[0110] 3. Stability screening results Add the above jasmine tea concentrate according to the base formula shown in Table 2. Observe the stability of the jasmine tea concentrate in the system through accelerated heat preservation experiments. The accelerated experiment method is: heat preservation at 4℃ and 55℃ for 1 day, 3 days, 5 days, and 7 days. The observation results are as follows: + indicates slight precipitation, ++ indicates obvious precipitation, and +++ indicates a large amount of precipitation.

[0111] Table 2. Base Formulation

[0112] Table 3. Stability of different jasmine tea concentrates

[0113] As shown in Table 3, the jasmine tea concentrates No. 001 and No. 005 performed better, with relatively less sediment. However, actual process analysis revealed that the jasmine tea concentrate No. 001 underwent multiple ultrafiltrations. Although it had less sediment, the overall jasmine aroma and flavor were weak, offering almost no tea flavor or aroma, and failing to meet requirements. The jasmine tea concentrate No. 005 performed relatively better, with a passable flavor, but still had a small amount of sediment.

[0114] Furthermore, tea concentrate is produced through high-temperature extraction, filtration, concentration, sterilization, and bottling processes to create tea raw materials that can be directly used in the beverage industry. It is widely used in RTD beverages. However, these tea raw materials are developed for general beverage products and are not entirely suitable for alcoholic systems. Moreover, tea leaves have a very complex composition, containing proteins, carbohydrates, lipids, tea polyphenols, alkaloids, amino acids, pigments, aromatic substances, vitamins, and minerals. Most of these substances are water-soluble, but some are not soluble in alcohol, such as water-soluble proteins. In alcoholic products, this would cause turbidity and precipitation, therefore, it is not suitable for the jasmine and green grape premixed cocktail of this application.

[0115] 3. Custom development of tea concentrate Based on the superior characteristics of the aforementioned Product No. 005, we will collaborate with the corresponding brand to develop related technical solutions: (1) Jasmine tea leaves: By studying and evaluating tea raw materials from different origins and with different scenting processes, and by analyzing the aroma components of the raw materials using GC-MS and other methods, tea raw materials with aroma and taste that meet the requirements are selected.

[0116] (2) Preparation of jasmine tea concentrate: 1) Current status of the tea concentrate industry: such as Figure 3 As shown, the mainstream industrial production processes for tea concentrate and tea powder have significant drawbacks, such as weak flavor and aroma, and a high tendency to produce sediment. Currently, the main extraction methods for tea concentrate include single-stage tank extraction and continuous horizontal spiral extraction. However, these methods generally employ high-temperature extraction to improve the yield of tea concentrate. However, under high-temperature conditions, the solubility of caffeine in tea leaves is very high, resulting in a significant increase in the bitterness of the tea concentrate. Furthermore, the aroma of tea leaves is greatly lost at high temperatures, leading to a weak aroma in the final jasmine green grape premixed cocktail. Conventional processes such as filtration, centrifugation, and concentration after extraction cannot meet the product requirements of jasmine green grape premixed cocktails.

[0117] 2) Preparation process of jasmine tea concentrate: Based on existing processes, improve specific procedures, such as... Figure 1 As shown, the specific steps include: S1. Weigh an appropriate amount of jasmine tea leaves and put them into hot water at 50℃ to 70℃ (adjust the temperature according to the actual extraction requirements). At the same time, add an appropriate amount of extraction acid and extract for 2 to 3 hours using a closed countercurrent extraction method to obtain the extract. The extraction acid used is at least one of citric acid, malic acid, and phosphoric acid. The added extraction acid can reduce the dissolution of caffeine in the tea leaves, reduce the bitterness of the tea leaves, and reduce the dissolution of insoluble components in acidic conditions, thereby reducing the risk of precipitation in the final jasmine tea concentrate. It is necessary to control the amount of extraction acid added to avoid adding too much, which will affect the flavor of the extract. S2. Filter the extract and then rapidly cool it to below 15°C to obtain cooled tea infusion; S3. Use a compound enzyme to enzymatically hydrolyze the cooled tea liquor to obtain the enzymatic hydrolysis product; the compound enzyme used is a mixture of tanninase, protease, pectinase and cellulase; S4. Centrifuge the enzymatic hydrolysis product using a disc centrifuge at a speed of 3000 rpm to 8000 rpm to obtain a tea infusion with a turbidity of 1 NTU to 20 NTU. S5. Concentrate the centrifuged liquid using an ultrafiltration membrane to obtain jasmine tea concentrate.

[0118] The jasmine tea concentrate prepared above was tested according to the formula shown in Table 2. The results showed that the taste and aroma of the jasmine tea concentrate met the design requirements of the jasmine green grape premixed cocktail.

[0119] Example 2 Based on the optimized process parameters in Example 1, the following operations were further performed: II. Formula Adjustment and Development 1. Formula development: like Figure 4 As shown, the types and amounts of the main ingredients are confirmed, including tea raw materials, base wine, sugar, acid, fruit juice, and other auxiliary materials. Once the main ingredients are confirmed, the development of the basic base is completed. Then, the formula is flavored to form a complete formula, and finally, the taste is improved.

[0120] Through the testing and evaluation of the preliminary experiments, various basic raw materials were analyzed and screened, and the optimal formula ratio of each raw material was found. The final basic formula is shown in Table 4.

[0121] Table 4 Product Base Formulation

[0122] Based on the formula shown in Table 4, by analyzing the aroma components of raw materials such as jasmine tea concentrate and base liquor, matching aroma substances were identified. Combined with the theoretical experience of flavor fusion, several jasmine green grape flavor essences were finally screened and developed. Then, the formula was tested, and the results are shown in Table 5.

[0123] Table 5 Flavor profiles of different flavorings in BASE

[0124] As shown in Table 5, different jasmine and green grape flavorings can provide different aromas and flavor profiles. Some offer top notes, some a juicy feel, and some a sweetness. However, not all aromas contribute positively. For example, some top notes or green compounds can intensify the bitterness of jasmine and green grape premixed cocktails, thus worsening the flavor. Therefore, it is necessary to select suitable flavorings and use them in combination to achieve the best taste. Furthermore, the base formula needs to be adjusted based on the flavor profiles. Finally, through experiments with different proportions of jasmine and green grape flavorings, the optimal formula and taste were determined, and the results are shown in Table 6.

[0125] Table 6 Final Flavor Recipes for Jasmine and Green Grape Premixed Cocktails

[0126] Tests conducted according to the formula in Table 6 revealed a relatively harmonious taste, with a high degree of flavor integration between jasmine tea, green grapes, and the base spirit, resulting in a strong characteristic flavor profile. Although the flavors have been optimally integrated, issues remain regarding the tea flavor intensifying the bitterness of the spirit and the pronounced burnt bitterness of the tea base. Therefore, further formula improvements are needed.

[0127] 2. Texture Improvement Technology: (1) Improved carbonation texture: The jasmine and green grape premixed cocktail of this application has two key technical issues: first, the irritation of carbonation will intensify the bitterness and thin the taste of the tea, and highlight unpleasant flavors, resulting in a disharmonious flavor; second, the addition of jasmine tea concentrate will intensify the bitterness of the alcohol. Therefore, tools for improving the taste with carbonation and masking off-flavors and bitterness are needed. To ensure the jasmine and green grape premixed cocktail has a refreshing carbonation taste without producing a strong irritation that would ruin the taste of the jasmine tea, the core is to reduce the harshness of carbonation. Simply reducing the carbonation content in the jasmine and green grape premixed cocktail only reduces the irritation, without reducing the jasmine tea taste that would otherwise be ruined by the irritation. At the same time, too low a carbonation content will reduce the refreshing taste of the jasmine and green grape premixed cocktail.

[0128] In addition, the taste of carbonation can be adjusted in various ways, such as by adding colloids, emulsifiers, macromolecular encapsulating substances, and surfactants. These components essentially work by altering the surface tension of the liquid, thereby changing the size of the carbon dioxide bubbles and thus altering the stimulating effect of carbonation in the taste. For example, gum arabic, commonly used in carbonated beverages, can improve the taste of the bubbles and increase the product's carbonation retention. Based on this characteristic, the carbonation modifier BCS-07S (one of its main components is glucosyl steviol glycosides) is used to replace gum arabic. BCS-07S has a similar mechanism to gum arabic, but the taste is slightly different: carbonated beverages aim for a stronger stimulating and refreshing taste, while jasmine and green grape premixed cocktails need to reduce the refreshing taste, making the carbonation taste smoother and the bubbles denser. The specific mechanism of action of this carbonation modifier BCS-07S is as follows: Figure 5 As shown.

[0129] After adding BCS-07S (at a rate of 0.2g / L), the bubbles in the Jasmine Green Grape Premixed Cocktail became more dense and smooth, the jasmine tea concentrate had a smoother taste, and the flavors blended better with the green grapes without any unpleasant taste.

[0130] (2) Bitterness inhibitors: After improving the carbonated taste as described above, it is also necessary to mask the bitterness from tea and alcohol. Commonly used encapsulating substances to suppress bitterness include α-cyclodextrin, β-cyclodextrin, isomaltitol, resistant dextrin, anorulose, trehalose, and polydextrose. These ingredients are frequently used in tea beverages, milk tea beverages, and sports drinks to mask off-flavors or bitterness, with good results. However, these encapsulating substances themselves have certain flavors or affect the harmony of the base flavor, so the amount added needs to be strictly controlled during the addition stage. In addition, the applicant's previous research discovered that BCS-11T, a bitterness masking agent whose main component is molasses extract, also has a significant inhibitory effect on bitterness. The Sensory review team conducted blind tests and scored the bitterness to analyze the inhibitory effects of these encapsulating substances and the bitterness masking agent BCS-11T on bitterness. The specific scoring criteria are as follows: Figure 6 As shown in Table 7, the specific amounts added are shown in Table 8, and the scoring results are shown in Table 9. Figure 7 As shown.

[0131] Table 7. Dosage of different bitterness inhibitors

[0132] Table 8. Bitterness rating table for different bitterness inhibitors

[0133] From Table 8 and Figure 7It can be seen that without the addition of bitterness inhibitors (control group), the bitterness score is 4 points, which falls into the moderately strong category and is easily perceived by ordinary consumers. With the addition of bitterness inhibitors, the bitterness score decreases, but the inhibitory effect of different ingredients varies significantly. Polydextrose, trehalose, anolose, and isomaltitol have very weak, almost negligible, inhibitory effects on bitterness, and the amount added has little impact on the reduction of bitterness. α-Cyclodextrin has some inhibitory effect on bitterness, but the effect is also moderate. Relatively more effective are resistant dextrin, β-cyclodextrin, and BCS-11T. Resistant dextrin and β-cyclodextrin have shown relatively good effects in previous tests on other beverage products, but in the jasmine and green grape premixed cocktail of this application, BCS-11T showed the best bitterness inhibitory effect, with a significant reduction in bitterness. Taste tests conducted by ordinary consumers revealed that when BCS-11T was added at a concentration of 0.4 g / L, the bitterness score was 1.4, indicating that the bitterness was no longer noticeable and met the requirements of the formula design.

[0134] Example 3 Based on the optimized process parameters in Example 2, the following operations were further performed: III. Establishment of a stability system for jasmine and green grape premixed cocktail products: Jasmine tea has a refreshing aroma, but its complex composition, while providing a rich and pleasant experience, also makes it prone to aroma and flavor deterioration during its shelf life due to the instability of its components. During shelf life, the combined effects of temperature, oxygen, and light cause a series of changes in its chemical components, such as tea polyphenols, amino acids, and lipids, resulting in alterations in color, aroma, and taste, losing its original fresh flavor, and thus reducing its drinking value and quality. While green grapes have a relatively stable flavor, they are still inevitably subject to oxidative flavor deterioration during their shelf life. Therefore, appropriate technical solutions are needed to slow down the flavor changes of tea components and fruit flavors during shelf life. In the later stages of formula design for jasmine and green grape premixed cocktails, various antioxidant schemes were tested to prevent changes in product flavor and color.

[0135] 1. Antioxidant research on flavor: (1) Experimental method: 1) Test the effects of different antioxidants (enzyme-modified isoquercitrin, vitamin C, sodium D-isoascorbate, sodium ascorbate, sodium hexametaphosphate) and different amounts of additives.

[0136] 2) The control group and the experimental group were placed in an incubator at 55℃ for accelerated testing and observed rapidly for 7 days. The refrigerated sample was used as a control for each protocol for evaluation and scoring.

[0137] 3) Evaluation and scoring: Divided into the following levels: ++++ Characterized by a prominent jasmine green grape aroma, refreshing taste, and delicate fragrance; +++ indicates a more pronounced jasmine green grape aroma and a fresher, lighter taste; ++The characteristics of jasmine green grape are still recognizable, but the aroma is somewhat dull; +The aroma of jasmine and green grape is very weak, the tea tastes dull, slightly bitter, and thin. -The aroma characteristics of jasmine and green grape are slightly weaker.

[0138] (2) The experimental results are shown in Table 9: Table 9 Flavor Evaluation Results of Different Antioxidants

[0139] Table 9 shows that sodium hexametaphosphate has almost no protective effect on flavor and is not significantly different from the control group without its addition. Vitamin C, sodium D-isoascorbate, sodium ascorbate, and EMIQ all have significant antioxidant effects, which is consistent with the conclusions of existing antioxidant experiments in beverages. However, overall, EMIQ has the best antioxidant effect.

[0140] Considering the antioxidant effects of the above-mentioned flavor profiles and economic costs, enzyme-modified isoquercetin (EMIQ) was selected as the antioxidant.

[0141] 3. Antioxidant mechanism of enzyme-modified isoquercitrin EMIQ: Isoquercitrin not only has a wide range of biological activities, but also has certain advantages over quercetin and rutin in terms of safety, bioavailability, and biological activity. Enzymatically modified (α-glucosylated) isoquercitrin (EMIQ) is an isoquercitrin derivative obtained by transglycosylation of isoquercitrin using cyclodextrin glucotransferase (e.g., Figure 8 (As shown). The polyhydroxy (-OH) units in the enzyme-modified isoquercetin EMIQ preferentially participate in the oxidation reaction, protecting the stability of flavor compounds in the jasmine and green grape premixed cocktail product. Subsequent analysis will examine the presence of residual EMIQ-like and isoquercetin compounds in the reaction system after the oxidation reaction (e.g., Figure 9 (As shown). By Figure 9 It can be seen that EMIQ of various degrees of polymerization and unmodified isoquercitrin exist in the oxidation system, indicating that there are still natural antioxidants in the system that have not fully participated in the reaction after the oxidation reaction. The system is in an antioxidant unsaturated state, and the antioxidants can continue to participate in the flavor antioxidant reaction of the system.

[0142] In addition, such as Figure 10 As shown, EMIQ, due to its unique configuration, also has the effect of chelating metal ions. One possible mechanism is that some oxidation reactions require the participation of metal ions, especially Fe. 2+The participation of divalent ions, in terms of spatial configuration, means that the C-4 and C-5 of EMIQ and the C-6 of glucose together form a chelating planar structure, which can chelate divalent metal ions and block the metal-catalyzed reaction process.

[0143] Subsequent accelerated experimental comparison tests showed that enzyme treatment of isoquercitrin was the most effective in protecting the flavor and color stability of the product. Further evaluation based on effectiveness, flavor, and cost-effectiveness determined that the optimal addition level of enzyme-modified isoquercitrin (EMIQ) for jasmine and green grape premixed cocktails was 0.1‰ of the product's mass.

[0144] Then, through an accelerated experiment at 55℃, the results were as follows: Figure 11 As shown, the bottled jasmine green grape premixed cocktail product was kept at 55℃ for 7 days to simulate the changes throughout the entire shelf life. The jasmine green grape premixed cocktail product only underwent slight browning, which was not significantly different from the initial state of the jasmine green grape premixed cocktail product. Moreover, the product remained stable throughout the entire shelf life, always remaining clear and transparent, and without any sedimentation.

[0145] Example 4 Based on the jasmine and green grape premixed cocktail recipes determined in Examples 1, 2, and 3, further scoring was conducted: IV. Consumer Research Report 1. Survey distribution: (1) Ordinary consumers: A sampling survey was conducted on ordinary consumers. A total of 200 questionnaires were distributed and 182 questionnaires were returned, of which 16 were valid. Among the surveyed consumers, 40% were male and 60% were female, and the age was concentrated between 18 and 35 years old (90%). (2) Consumers in specific channels: 5 surveys were conducted through distributors and 13 surveys were conducted through account managers.

[0146] 2. Survey and testing methods: The overall taste preference was tested on a 9-point scale, and other indicators were tested on a 5-point scale. The survey mainly focused on the overall product experience, novelty, sweetness, acidity, alcohol taste, and purchase interest of the jasmine green grape flavored premixed cocktail.

[0147] 3. Data Compilation and Analysis: (1) Overall taste of the product like Figure 12 As shown in (a), 78% of consumers rated the product as mildly liking or better overall. Only 12% of consumers gave it a negative review. Distributors and account managers believe the product has a unique flavor, rich texture, innovative taste, and strong memorability, making it suitable for premixed cocktail consumers.

[0148] (2) Product novelty: like Figure 12 As shown in (b), in the initial survey on product novelty, most people (79%) recognized the product's novelty, with only a small minority having different opinions, among which 52% of consumers thought it was very novel.

[0149] (3) Product sweetness: like Figure 12 As shown in (c), in the survey regarding the product's sweetness, the vast majority (80%) considered the sweetness to be moderate.

[0150] (4) Product acidity: like Figure 12 As shown in (d), in the survey on the acidity of the product, most consumers agreed that the acidity was appropriate (77%), but 15% of consumers felt that it was not acidic enough, and the acidity could be appropriately increased in the future.

[0151] (5) Product's alcoholic taste: like Figure 12 As shown in (e), in the survey on the alcohol taste of the product, 75% of people thought the alcohol taste was moderate, while 18% of consumers thought the alcohol taste was too strong or a bit too strong. The alcohol taste can be appropriately masked through technical means in the future.

[0152] (6) Purchasing interest: like Figure 12 As shown in (f), after tasting and learning about the product, 65% of consumers were interested or very interested in it, of which 80% were women, indicating that the product's taste is more in line with the needs of female consumers.

[0153] 4. Conclusion: Based on the results of this survey, the jasmine and green grape flavored premixed cocktail product is quite satisfactory, with high consumer satisfaction. The overall concept is attractive, representing a novel product for consumers with clear product highlights and trendiness. Distributors and managers also generally gave it high marks, with a high level of acceptance of its taste.

[0154] In summary, the embodiments of this application provide a jasmine green grape flavored premixed cocktail. This jasmine green grape flavored premixed cocktail improves the overall flavor from four core dimensions: flavor body construction, undesirable flavor suppression, mouthfeel optimization, and flavor stability enhancement, through a customized jasmine tea concentrate preparation method combined with the synergistic effect of multiple components.

[0155] In addition, this application provides a jasmine and green grape flavored premixed cocktail, the main technical specifications of which are as follows: 1. Aroma: It has the typical aroma of green grape and jasmine tea, and also has the aroma of wine; 2. Color: It has the characteristic color of this product (light brown); 3. Clarity: Clear and transparent, with a small amount of sediment allowed; 4. Alcohol content (vol, 20℃ / %): 8.0±1.0; 5. Methanol (g / L): ≤0.4; 6. Fusel oil (calculated as isobutanol and isoamyl alcohol, g / L): ≤2.0.

[0156] 7. Microorganisms: Not detectable; Stability indicators for this jasmine and green grape flavored premixed cocktail product: 1. Flavor: The product flavor is relatively stable in accelerated stability tests, with strong and pleasant flavor characteristics.

[0157] 2. Appearance and color: The product color deepened slightly during the accelerated stability test, but it still maintained the characteristic color of the product and no obvious sedimentation occurred.

[0158] In addition, the jasmine green grape flavored premixed cocktail provided in this application embodiment has a high level of consumer satisfaction and has the advantages of unique flavor, rich taste, innovative flavor and strong memorability.

[0159] The above description is merely a specific embodiment of this application, enabling those skilled in the art to understand or implement this application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this application. Therefore, this application is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed in this application.

Claims

1. A jasmine and green grape flavored premixed cocktail, characterized in that, By weight, the jasmine green grape flavored premixed cocktail comprises: 100 to 130 parts of base additives, 1 to 5 parts of jasmine tea concentrate, 2 to 10 parts of concentrated fruit juice, 0.5 to 2 parts of compound jasmine green grape flavoring, 1 to 5 parts of auxiliary ingredients, and 60 to 90 parts of conditioning base spirit; The compound jasmine green grape flavoring includes jasmine green grape flavoring A, jasmine green grape flavoring D, and jasmine green grape flavoring E; The excipients include carbonation modifier BCS-07S, bitterness inhibitor BCS-11T, and enzyme-modified quercetin EMIQ. The method for preparing the jasmine tea concentrate includes: Jasmine tea leaves, hot water, and an extractant acid are subjected to countercurrent extraction to obtain an extract; wherein the extractant acid includes at least one of citric acid, malic acid, and phosphoric acid. The extract was filtered and rapidly cooled sequentially to obtain cooled tea infusion; The cooled tea infusion was enzymatically hydrolyzed using a compound enzyme to obtain the hydrolysate; wherein the compound enzyme was a mixture of tanninase, protease, pectinase and cellulase. The enzymatic hydrolysis product is centrifuged to obtain a centrifuged liquid; The centrifuged liquid was concentrated using an ultrafiltration membrane to obtain jasmine tea concentrate.

2. The jasmine and green grape flavored premixed cocktail according to claim 1, characterized in that, The jasmine green grape flavoring A is present in a mass fraction of 0.2 to 0.4 parts; the jasmine green grape flavoring D is present in a mass fraction of 0.6 to 0.8 parts; and the jasmine green grape flavoring E is present in a mass fraction of 0.1 to 0.3 parts.

3. The jasmine and green grape flavored premixed cocktail according to claim 1, characterized in that, The basic additive components, by weight, include 20 to 30 parts white sugar, 80 to 90 parts high-fructose corn syrup, 1 to 2 parts citric acid, and 0.5 to 2 parts sodium citrate.

4. The jasmine and green grape flavored premixed cocktail according to claim 1, characterized in that, The conditioning base spirits include vodka, rum, and gin; the vodka is in the form of 60 to 80 parts by weight, the rum is in the form of 1 to 5 parts by weight, and the gin is in the form of 1 to 5 parts by weight.

5. The jasmine and green grape flavored premixed cocktail according to claim 1, characterized in that, The carbonation modifier BCS-07S is present in an amount of 0.15 to 0.25 parts by weight; the bitterness inhibitor BCS-11T is present in an amount of 0.35 to 0.45 parts by weight; and the enzyme-modified isoquercitrin EMIQ is present in an amount greater than or equal to 0.1‰ of the mass of the jasmine and green grape flavored premixed cocktail.

6. The jasmine and green grape flavored premixed cocktail according to claim 1, characterized in that, The concentrated fruit juice comprises, by weight parts: 1 to 5 parts concentrated white grape juice and 1 to 5 parts concentrated apple juice.

7. A method for preparing the jasmine and green grape flavored premixed cocktail according to any one of claims 1 to 6, characterized in that, The method includes: The jasmine tea concentrate was dissolved in a water bath using first RO water at a first preset temperature to obtain a uniformly dissolved jasmine concentrate. Jasmine tea concentrate, concentrated fruit juice, and second RO water at a second preset temperature are mixed, filtered, and subjected to a first sterilization process to obtain fruit juice tea sterilization solution. White sugar is added to RO water, and then dissolved, cooled, and filtered in sequence to obtain a sugar solution; The vodka was first diluted and then filtered to obtain a diluted vodka solution. Gin and rum are mixed and diluted in sequence to obtain a base spirit dilution. The vodka diluent and the base spirit diluent are mixed to obtain the conditioning base spirit; Citric acid, sodium citrate, and excipients are mixed and dissolved using third RO water with a third preset temperature to obtain a small-particle solution; The compound jasmine green grape flavoring is mixed and dissolved using fourth RO water with a fourth preset temperature to obtain a compound jasmine green grape flavoring solution. The fruit juice tea sterilization solution, the sugar solution, the conditioning base liquor, the ingredient solution and the compound jasmine green grape flavoring solution are mixed to obtain the jasmine green grape flavored premixed cocktail mixing solution; The jasmine green grape flavored premixed cocktail mixture is subjected to carbonation and a second sterilization treatment in sequence to obtain a jasmine green grape flavored premixed cocktail.

8. The method according to claim 7, characterized in that, The first preset temperature is 60°C to 80°C, and the water bath rewarming and dissolution time is 10 min to 30 min; and / or The second preset temperature is 40°C to 50°C; and / or The third preset temperature is 50°C to 60°C; and / or The fourth preset temperature is 50°C to 60°C.

9. The method according to claim 7, characterized in that, The temperature of the first sterilization treatment is 100°C to 110°C, and the time of the first sterilization treatment is 5 seconds to 10 seconds; and / or The temperature of the second sterilization treatment is 60°C to 70°C, and the time of the second sterilization treatment is 5 min to 20 min.

10. The method according to claim 7, characterized in that, The target alcohol content for the first dilution is 40% vol to 60% vol; and / or The target alcohol content for the second dilution is 30% vol to 40% vol.

Images