Novel white peach and jasmine light milk tea and preparation method thereof

Abstract

The invention relates to the technical field of food and beverage processing, and particularly discloses novel white peach and jasmine light milk tea and a preparation method thereof. The novel white peach and jasmine light milk tea is prepared from 20-30 parts of white granulated sugar, 750-850 parts of fresh milk, 120-230 parts of a tea leaf extracting solution, 0.5-1.5 parts of microcrystalline cellulose, 0.5-0.7 part of an emulsifying agent, 0.8-1.4 parts of a stabilizing agent, 3-6 parts of white peach concentrated juice, 0.5-1 part of compound essence, 0.2-0.5 part of a jasmine concentrated solution and 0.5-1 part of sodium bicarbonate. The preparation method comprises the following steps: uniformly mixing part of the tea extracting solution, the white granulated sugar, the microcrystalline cellulose, the stabilizer, the emulsifier and the sodium bicarbonate, adding the residual tea extracting solution, the fresh milk, the peach concentrated juice, the compound essence and the tea concentrated solution, uniformly mixing, fixing the volume, homogenizing, sterilizing and filling to obtain a finished product. The beverage has the advantages of being good in stability, lasting in flavor and smooth in taste.

Description

Technical Field

[0001] This application relates to the field of food and beverage processing technology, and more specifically, to a novel white peach and jasmine light milk tea and its preparation method. Background Technology

[0002] Currently, tea-flavored milk drinks and fruit-flavored milk drinks on the market are generally made by directly mixing basic ingredients. For example, a beverage made by blending milk, tea, white sugar and fruit juice / flavoring is generally made by relying on a single type of tea or simple flavoring. The flavor mainly comes from concentrated juice, syrup, etc. In order to pursue stability, the common practice is to use a single or limited number of stabilizers.

[0003] Regarding the above, there are issues with the physical stability of the tea-milk beverage system. Additionally, there are problems with the complexation reaction between tea polyphenols in tea and casein in milk under acidic or heat treatment conditions, resulting in insoluble precipitates. Furthermore, proteins are unstable, fats float to the surface, and solid particles such as fruit pulp in juice and tiny tea leaves in tea soup easily settle to the bottom due to gravity, causing structural stratification in the product. Simultaneously, simple ingredient mixing cannot guarantee the retention of volatile flavor components in the aroma and juice, easily leading to volatilization problems and aroma loss, resulting in an insufficiently full and harmonious taste. Improper stabilizer ratios can lead to a sticky, greasy taste, affecting the overall quality of the finished product.

[0004] Therefore, how to prepare a light milk tea with good stability, long-lasting flavor, and smooth taste is an urgent problem to be solved. Summary of the Invention

[0005] In order to prepare a light milk tea with good stability, long-lasting flavor and smooth taste, this application provides a method for preparing a novel white peach and jasmine light milk tea.

[0006] In the first aspect, this application provides a novel white peach and jasmine light milk tea, which adopts the following technical solution: A novel white peach and jasmine light milk tea, comprising the following ingredients in parts by weight: 20-30 parts white sugar, 750-850 parts fresh milk, 120-230 parts tea extract, 0.5-1.5 parts microcrystalline cellulose, 0.5-0.7 parts emulsifier, 0.8-1.4 parts stabilizer, 3-6 parts concentrated white peach juice, 0.5-1 part compound flavoring, 0.2-0.5 parts concentrated jasmine extract, and 0.5-1 part sodium bicarbonate.

[0007] By adopting the above technical solution, a light milk tea with the aroma of both milk and tea is prepared by blending fresh milk and tea extract. The addition of microcrystalline cellulose, emulsifiers, and stabilizers improves the stability of the light milk tea, making it less prone to protein and fat structure separation. The use of microcrystalline cellulose, white peach concentrate, jasmine concentrate, and compound flavorings can bind the volatile flavor components in the flavorings and juices, preventing the loss of aroma and ensuring the smoothness of the light milk tea. Thus, the light milk tea has the advantages of good stability, long-lasting flavor, and smooth taste.

[0008] Preferably, the tea extract is prepared from jasmine tea extract, β-cyclodextrin carrier polyglucanol, and β-cyclodextrin carrier nerol in a mass ratio of 100:1-3:1-2.

[0009] By adopting the above technical solution, the β-cyclodextrin carriers polyglucitol and nerol are combined. The polyglucitol in the β-cyclodextrin carrier is hydrophilic, which facilitates the adsorption of hydrophilic substances such as tea polyphenols and proteins. The hydrophobic groups of nerol in the β-cyclodextrin carrier and the hydrophobic groups inside the β-cyclodextrin facilitate the attraction of hydrophobic substances such as fats and caffeine. This achieves the adsorption and binding of fats and caffeine, thus ensuring that the proteins and tea polyphenols in the light milk tea are not prone to structural aggregation and sedimentation. In addition, the hydrophobic substances such as fats and caffeine in the light milk tea are not prone to floating, thus avoiding the layering problem of the light milk tea, ensuring the structural stability of the light milk tea, and also ensuring the smoothness and delicacy of the taste.

[0010] β-Cyclodextrin, a cyclic oligosaccharide, is hydrophobic internally and hydrophilic externally. It can contain hydrophobic molecules such as nerol, fats, and caffeine through van der Waals forces. When nerol is partially loaded by β-cyclodextrin, the hydrophobic group content increases, further promoting the adsorption of fats and caffeine by the nerol-loaded β-cyclodextrin. The hydrophobic groups of fats and caffeine connect with the internal hydrophobic groups of β-cyclodextrin, not only binding the fat and preventing it from floating, but also maintaining the hydrophilic nature of the β-cyclodextrin's exterior, achieving a repulsive effect between the external hydrophilic groups. This ensures the uniformity and stability of the dispersion of fats and other substances in the light milk tea. Furthermore, nerol has good natural antioxidant effects, inhibiting the oxidation of adsorbed oils, extending shelf life, and enriching the taste of the light milk tea, giving it a complex aroma and flavor of citrus, white peach, and jasmine, thus improving the quality of the finished light milk tea.

[0011] Preferably, the β-cyclodextrin carrier polyglucanol is prepared from β-cyclodextrin and polyglucanol in a mass ratio of 1:0.1-0.22.

[0012] By adopting the above technical solution, the surface of the β-cyclodextrin-loaded polyglucan increases with more hydrophilic groups under the loading of polyglucan, making the protein more hydrophilic. The hydrophilic groups attract the protein to contact the β-cyclodextrin-loaded polyglucan, and the hydrophilic groups are linked by hydrogen bonds, realizing the stable binding of proteins, tea polyphenols and other substances containing hydrophilic groups by the β-cyclodextrin-loaded polyglucan. Combined with the barrier effect of polyglucan, the dispersion uniformity and dispersion stability of proteins and tea polyphenols are further improved, and the problem of sedimentation is less likely to occur. It can also reduce the loss of volatile active substances, ensuring the stability of light milk tea while prolonging the flavor.

[0013] Preferably, the microcrystalline cellulose is prepared by loading a low DE value maltodextrin solution and low molecular weight sodium alginate onto microcrystalline cellulose microparticles in a mass ratio of 1:0.1-0.18:0.07-0.15.

[0014] By adopting the above technical solution, microcrystalline cellulose microparticles are loaded with low DE value maltodextrin and low molecular weight sodium alginate. The microcrystalline cellulose can form a three-dimensional network structure in the light milk tea, binding the fat, large particles and other substances in the light milk tea, preventing stratification and sedimentation. Combined with the low viscosity of low molecular weight sodium alginate, it binds the protein, tea polyphenols and other substances without excessively increasing the viscosity, ensuring stability and a delicate taste. The low DE value maltodextrin has a low sweetness and is almost tasteless, enhancing the mellowness and smoothness of the light milk tea without affecting the aroma of white peach and jasmine. In addition, the low DE value maltodextrin is not very water-soluble, but it can thicken, making it easy to carry the microcrystalline cellulose evenly dispersed inside the light milk tea, ensuring stability and preventing stratification problems.

[0015] Preferably, the emulsifier is a mono- or di-fatty acid glyceride.

[0016] By adopting the above technical solution, mono- and diglyceride fatty acid esters reduce the surface tension at the oil-water interface, promote the uniform mixing of tea soup and milk base, prevent layering or oil from floating, improve the smoothness and delicacy of the taste, and extend the shelf life of the product.

[0017] Preferably, the stabilizer is composed of sodium carboxymethyl cellulose, xanthan gum, and sodium tripolyphosphate.

[0018] By adopting the above technical solutions, xanthan gum molecular chains can combine with water to form a three-dimensional network structure, significantly increasing liquid viscosity, improving the thick and smooth texture of light milk tea, and preventing the sedimentation or stratification of components such as tea polyphenols and emulsified fats, thus enhancing system stability. In addition, it can inhibit ice crystal growth and improve texture consistency during frozen storage. Sodium tripolyphosphate focuses on moisture retention and quality improvement, preventing protein denaturation and oxidation reactions, reducing the loss of milk protein during processing, and maintaining the uniform texture and smooth taste of milk tea. At the same time, as a pH adjuster, it stabilizes the acidic and alkaline environment, avoids rancidity or precipitation, and promotes oil dispersion, reducing the risk of oil-water separation, thereby ensuring that light milk tea has good stability and quality. Sodium carboxymethyl cellulose can combine with water molecules to form a viscous colloid, increasing the system viscosity of light milk tea, inhibiting particle sedimentation or stratification, and enhancing emulsion stability.

[0019] Preferably, the compound flavoring is composed of white peach flavoring and green tea flavoring.

[0020] By adopting the above technical solutions, white peach flavoring adds the aroma of white peach, green tea flavoring adds the aroma of green tea, and the overall flavor and layers of light milk tea are improved, thus enhancing the quality of the finished product.

[0021] Secondly, this application provides a novel method for preparing white peach and jasmine light milk tea, employing the following technical solution: A novel method for preparing white peach and jasmine light milk tea includes the following steps: S1. Prepare tea extract; S2. Add white sugar, microcrystalline cellulose, stabilizer, emulsifier, and sodium bicarbonate to 1 / 3-1 / 5 of the total tea extract, and stir at 3000-5000 rpm for 15-20 min to obtain the aqueous phase base. S3. Mix 2 / 3 to 4 / 5 of the total amount of tea extract with fresh milk, peach concentrate, compound flavoring, and tea concentrate, stir well, add to the aqueous base, mix well, and obtain the compound material. S4. The composite material is subjected to volume adjustment, homogenization, sterilization, and filling to obtain the finished product.

[0022] Preferably, jasmine tea leaves are weighed and steeped in boiling water while maintaining a constant temperature. The tea is then filtered and cooled to room temperature to obtain the tea extract.

[0023] By adopting the above technical solution, the prepared light milk tea has good stability, is not prone to separation when left to stand, and has the advantage of long-lasting aroma. Combined with homogenization treatment, it improves the smoothness of the taste, thereby improving the quality and taste of the light milk tea.

[0024] Preferably, the homogenization process involves the following steps: preheating to 60-65°C, followed by primary homogenization at a pressure of 20-25 MPa, and then secondary homogenization at a pressure of 5-10 MPa.

[0025] By adopting the above technical solution and limiting the secondary homogenization process, the flavor and taste of white peach and jasmine tea are further integrated, and the stability of the finished light milk tea is improved, making it less prone to separation and resulting in a more delicate taste.

[0026] Under high pressure during the first homogenization process, the tea polyphenols in the tea soup and the flavor substances in the fruit juice can be intermingled and blended to ensure the taste. It also refines the particulate matter in the compound liquid, improving the smoothness of the taste while avoiding sedimentation problems. The pressure is reduced during the second homogenization process, which can prevent fat from floating or protein from settling, further improving the delicate taste and structural stability of the light milk tea.

[0027] Preferably, the sterilization temperature is 130-140°C, the time is 3-6 seconds, and then the temperature is cooled to below 25°C.

[0028] By adopting the above technical solution, the sterilization temperature and time are limited, achieving efficient sterilization while preserving the flavor and nutrition of tea and fruit to the greatest extent. This avoids the tea soup turning yellow or losing nutrients due to prolonged high temperature. Afterward, rapid cooling to below 25℃ can lock in the aroma of the tea and ensure the taste of the light milk tea, thereby improving the quality of the finished light milk tea.

[0029] In summary, this application has the following beneficial effects: 1. Microcrystalline cellulose forms a three-dimensional network structure with xanthan gum and sodium carboxymethyl cellulose, which can effectively suspend solid particles and prevent precipitation; mono- and di-fatty acid glycerides, as emulsifiers, work synergistically with these thickeners and stabilizers to tightly bind the aqueous phase and the milk fat phase together, forming an extremely stable emulsion system that effectively prevents fat from floating and whey from separating.

[0030] 2. Sodium tripolyphosphate, as a chelating agent, can preferentially bind with tea polyphenols and stabilize casein, fundamentally preventing the complexation reaction between tea polyphenols and casein, thus solving the technical pain point of "tea milk coagulation". The addition of sodium bicarbonate (baking soda) can slightly adjust the pH value of the system, making it deviate from the isoelectric point of the protein, further enhancing the solubility stability of the protein during processing and storage.

[0031] 3. This composite stabilizer system can withstand the test of high-temperature sterilization and long-term storage. The product can always maintain a uniform and delicate texture without layering or sedimentation during its shelf life.

[0032] 4. The colloidal network formed by the composite stabilizer system can encapsulate and protect the flavor substances in flavorings and fruit juices, reducing their volatilization and oxidation losses during processing and storage.

[0033] 5. A three-dimensional tea aroma experience is constructed through the combination of "jasmine Maojian tea soup (providing an authentic tea base) + jasmine concentrate (enhancing the jasmine body fragrance) + green tea essence (improving the fresh top notes)"; the white peach flavor achieves a combination of natural fruitiness and fresh aroma through "peach concentrate (providing authentic fruit flavor) + white peach essence (enhancing characteristic aroma)"; the flavors are clearly and persistently presented due to the stability of the system, with a fresh and natural taste and a long aftertaste.

[0034] 6. By precisely controlling the type and proportion of compound stabilizers, excellent stability is ensured while avoiding the stickiness and staleness caused by excessive thickening; the product has a refreshing taste and light texture, with milk, tea and fruit aromas released in sequence, and a smooth and delicate taste, perfectly matching the positioning of "light milk tea".

[0035] 7. Even when heated, light milk tea maintains good stability. The β-cyclodextrin carriers polyglucanol and nerol can bind proteins, tea polyphenols, caffeine, and other substances, preventing large molecules in light milk tea from linking together and settling, thus ensuring the stability of the hot beverage. Detailed Implementation

[0036] The present application will be further described in detail below with reference to the embodiments.

[0037] All the following ingredients are ordinary food-grade ingredients.

[0038] Example of tea extract preparation Preparation Example 1: Tea extract was prepared using the following method: 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then, 0.2 kg of polyglucanol was added and mixed evenly. After spray drying, β-cyclodextrin-loaded polyglucanol was obtained and passed through a 300-mesh sieve. 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then 0.15 kg of nerol was added and mixed. The mixture was stirred under ultrasonic conditions at 20 kHz for 60 s. After the mixture was stirred and mixed evenly, it was spray-dried to obtain β-cyclodextrin-loaded nerol and passed through a 300-mesh sieve. Soak 5g of jasmine tea leaves in 150g of purified water for 8 minutes. The purified water temperature is 100℃ and the temperature is kept constant during the process. Then, pass the water through a 200-mesh sieve to obtain the jasmine tea extract. 100 kg of jasmine tea extract, 2 kg of β-cyclodextrin-loaded polyglucanol, and 1.5 kg of β-cyclodextrin-loaded nerol were mixed and stirred evenly to obtain tea extract.

[0039] Preparation Example 2: The difference between this preparation example and Preparation Example 1 is that: 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then, 0.1 kg of polyglucanol was added and mixed evenly. After spray drying, β-cyclodextrin-loaded polyglucanol was obtained and passed through a 300-mesh sieve. 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then 0.1 kg of nerol was added and mixed. The mixture was stirred under ultrasonic conditions at 20 kHz for 60 s. After the mixture was stirred and mixed evenly, it was spray-dried to obtain β-cyclodextrin-loaded nerol and passed through a 300-mesh sieve. Soak 5g of jasmine tea leaves in 150g of purified water for 8 minutes. The purified water temperature is 100℃ and the temperature is kept constant during the process. Then, pass the water through a 200-mesh sieve to obtain the jasmine tea extract. 100 kg of jasmine tea extract, 1 kg of β-cyclodextrin-loaded polyglucanol, and 1 kg of β-cyclodextrin-loaded nerol were mixed and stirred evenly to obtain tea extract.

[0040] Preparation Example 3: The difference between this preparation example and Preparation Example 1 is that: 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then, 0.22 kg of polyglucanol was added and mixed evenly. After spray drying, β-cyclodextrin-loaded polyglucanol was obtained and passed through a 300-mesh sieve. 1 kg of β-cyclodextrin was placed in 99 kg of water and stirred until completely dissolved. Then 0.2 kg of nerol was added and mixed. The mixture was stirred under ultrasonic conditions at 20 kHz for 60 s. After the mixture was stirred and mixed evenly, it was spray-dried to obtain β-cyclodextrin-loaded nerol and passed through a 300-mesh sieve. Soak 5g of jasmine tea leaves in 150g of purified water for 8 minutes. The purified water temperature is 100℃ and the temperature is kept constant during the process. Then, pass the water through a 200-mesh sieve to obtain the jasmine tea extract. 100 kg of jasmine tea extract, 3 kg of β-cyclodextrin-loaded polyglucanol, and 2 kg of β-cyclodextrin-loaded nerol were mixed and stirred evenly to obtain tea extract.

[0041] Preparation example of microcrystalline cellulose Preparation Example 4: Microcrystalline cellulose was prepared using the following method: 0.15 kg of low DE value maltodextrin solution was uniformly sprayed onto the surface of 1 kg of microcrystalline cellulose microparticles. The average particle size of the microcrystalline cellulose microparticles was 50 μm. The low DE value maltodextrin was a 1% (w / w) aqueous solution of low DE value maltodextrin at a water temperature of 60℃. Then, 0.12 kg of low molecular weight sodium alginate was added. The molecular weight of low molecular weight sodium alginate was 3000 Da, and the average particle size of low molecular weight sodium alginate was 20 μm. After uniform spraying, the mixture was immediately air-dried and then dispersed to obtain the finished microcrystalline cellulose. The finished microcrystalline cellulose was passed through a 200-mesh sieve.

[0042] Preparation Example 5: The difference between this preparation example and Preparation Example 4 is that: 0.18 kg of low DE value maltodextrin solution was uniformly sprayed onto the surface of 1 kg of microcrystalline cellulose microparticles. The average particle size of the microcrystalline cellulose microparticles was 50 μm. The low DE value maltodextrin was a 1% (w / w) aqueous solution of low DE value maltodextrin at a water temperature of 60℃. Then, 0.07 kg of low molecular weight sodium alginate was added. The average particle size of the low molecular weight sodium alginate was 20 μm. After uniform spraying, the mixture was immediately air-dried and then dispersed to obtain the finished microcrystalline cellulose. The finished microcrystalline cellulose was passed through a 200-mesh sieve.

[0043] Preparation Example 6: The difference between this preparation example and Preparation Example 4 is that: 0.1 kg of low DE value maltodextrin solution was uniformly sprayed onto the surface of 1 kg of microcrystalline cellulose microparticles. The average particle size of the microcrystalline cellulose microparticles was 50 μm. The low DE value maltodextrin was a 1% (w / w) aqueous solution of low DE value maltodextrin at a water temperature of 60℃. Then, 0.15 kg of low molecular weight sodium alginate was added. The average particle size of the low molecular weight sodium alginate was 20 μm. After uniform spraying, the mixture was immediately air-dried and then dispersed to obtain the finished microcrystalline cellulose. The finished microcrystalline cellulose was passed through a 200-mesh sieve. Example

[0044] The following raw materials were purchased as follows: white sugar from Guangxi Sugar Industry Group Fangcheng Refined Sugar Co., Ltd.; fresh milk from Hangzhou Weiquan Food Co., Ltd.; jasmine tea leaves from Xiamen Bujizan Supply Chain Management Co., Ltd.; microcrystalline cellulose from Huzhou Linghu Xinwang Chemical Co., Ltd.; mono- and diglycerides of fatty acids from Jialishi Additives (Hai'an) Co., Ltd.; sodium carboxymethyl cellulose from Chongqing Lihong Fine Chemical Co., Ltd.; xanthan gum from Shandong Fufeng Fermentation Co., Ltd.; sodium tripolyphosphate from Jialishi Additives (Hai'an) Co., Ltd.; peach concentrate from Heze Hongpin Food Co., Ltd.; white peach flavoring, green tea flavoring, and jasmine concentrate from Guangzhou Fenman Biotechnology Co., Ltd.; and sodium bicarbonate from Shandong Haihua Group Co., Ltd.

[0045] Example 1: A novel white peach and jasmine light milk tea: Ingredients: 25g white sugar, 800g fresh milk, 175g tea extract, 1g microcrystalline cellulose, 0.6g emulsifier, 1.1g stabilizer, 5g white peach concentrate, 0.7g compound flavoring, 0.3g jasmine concentrate, 0.7g sodium bicarbonate; emulsifier is mono- and diglycerides of fatty acids; stabilizer consists of 0.5g sodium carboxymethyl cellulose, 0.3g xanthan gum, and 0.3g sodium tripolyphosphate; compound flavoring consists of 0.5g white peach flavoring and 0.2g green tea flavoring. The preparation method is as follows: S1. Weigh 5g of jasmine tea leaves and soak them in 100℃ purified water for 8 minutes, keeping the temperature constant during the process. After extraction, immediately filter the tea leaves through a 200-mesh filter cloth and cool them to room temperature for later use to obtain the tea extract. S2. Add 1 / 4 of the total amount of tea extract to a high-speed shear tank, and add white sugar, microcrystalline cellulose, stabilizer, emulsifier and sodium bicarbonate in sequence while stirring. Stir at 4000 rpm for 18 minutes to obtain the aqueous phase base. S3. Mix 3 / 4 of the total amount of tea extract with fresh milk, peach concentrate, compound flavoring, and tea concentrate, stir well, add to the aqueous base, mix well, and obtain the compound material. S4. Add 1000g of pure water to the composite material and stir evenly. Then preheat to 64℃ and complete the first-stage homogenization under a pressure of 22MPa. Then perform the second-stage homogenization under a pressure of 8MPa. Then perform ultra-high temperature instantaneous sterilization at 135℃ for 5s. Finally, rapidly cool down to 20℃ at a rate of 5℃ / min. After filling, the finished product is obtained.

[0046] Example 2: The difference between this example and Example 1 is that: 25g white sugar, 800g fresh milk, 175g tea extract, 1g microcrystalline cellulose, 0.6g emulsifier, 1.1g stabilizer, 5g white peach concentrate, 0.7g compound flavoring, 0.3g jasmine concentrate, and 0.7g sodium bicarbonate; the emulsifier is mono- and diglycerides of fatty acids; the stabilizer consists of 0.5g sodium carboxymethyl cellulose, 0.3g xanthan gum, and 0.3g sodium tripolyphosphate; the compound flavoring consists of 0.5g white peach flavoring and 0.2g green tea flavoring; the tea extract used is the tea extract prepared in Preparation Example 1, and the microcrystalline cellulose used is the microcrystalline cellulose prepared in Preparation Example 4; The preparation method is as follows: S1. Weigh out the tea extract and set aside. S2. Add 1 / 4 of the total amount of tea extract to a high-speed shear tank, and add white sugar, microcrystalline cellulose, stabilizer, emulsifier and sodium bicarbonate in sequence while stirring. Stir at 4000 rpm for 18 minutes to obtain the aqueous phase base. S3. Mix 3 / 4 of the total amount of tea extract with fresh milk, peach concentrate, compound flavoring, and tea concentrate, stir well, add to the aqueous base, mix well, and obtain the compound material. S4. Add 1000g of pure water to the composite material and stir evenly. Then preheat to 64℃ and complete the first-stage homogenization under a pressure of 22MPa. Then perform the second-stage homogenization under a pressure of 8MPa. Then perform ultra-high temperature instantaneous sterilization at 135℃ for 5s. Finally, rapidly cool down to 20℃ at a rate of 5℃ / min. After filling, the finished product is obtained.

[0047] Example 3: The difference between this example and Example 2 is that: The ingredients are: 30g white sugar, 850g fresh milk, 120g tea extract, 0.5g microcrystalline cellulose, 0.5g emulsifier, 0.8g stabilizer, 3g white peach concentrate, 0.5g compound flavoring, 0.2g jasmine concentrate, and 0.5g sodium bicarbonate. The emulsifier is mono- and diglycerides of fatty acids. The stabilizer consists of 0.4g sodium carboxymethyl cellulose, 0.2g xanthan gum, and 0.2g sodium tripolyphosphate. The compound flavoring consists of 0.3g white peach flavoring and 0.2g green tea flavoring. The tea extract used is the one prepared in Preparation Example 2, and the microcrystalline cellulose used is the one prepared in Preparation Example 5. The preparation method is as follows: S1. Weigh out the tea extract and set aside. S2. Add 1 / 3 of the total amount of tea extract to a high-speed shear tank, and add white sugar, microcrystalline cellulose, stabilizer, emulsifier and sodium bicarbonate in sequence while stirring. Stir at 3000 rpm for 20 minutes to obtain the aqueous phase base. S3. Mix 2 / 3 of the total amount of tea extract with fresh milk, peach concentrate, compound flavoring and tea concentrate, stir well, add to the aqueous base, mix well to obtain the compound material. S4. Add 1000g of pure water to the composite material and stir evenly. Then preheat to 65℃ and complete the first-stage homogenization under a pressure of 20MPa. Then perform the second-stage homogenization under a pressure of 5MPa. Then perform ultra-high temperature instantaneous sterilization at 130℃ for 6s. Finally, rapidly cool down to 24℃ at a rate of 5℃ / min. After filling, the finished product is obtained.

[0048] Example 4: The difference between this example and Example 2 is that: 20g white sugar, 750g fresh milk, 230g tea extract, 1g microcrystalline cellulose, 0.7g emulsifier, 1.4g stabilizer, 6g white peach concentrate, 1g compound flavoring, 0.5g jasmine concentrate, and 1g sodium bicarbonate; the emulsifier is mono- and diglycerides of fatty acids; the stabilizer consists of 0.7g sodium carboxymethyl cellulose, 0.4g xanthan gum, and 0.3g sodium tripolyphosphate; the compound flavoring consists of 0.6g white peach flavoring and 0.4g green tea flavoring; the tea extract used is the tea extract prepared in Preparation Example 3, and the microcrystalline cellulose used is the microcrystalline cellulose prepared in Preparation Example 6; The preparation method is as follows: S1. Weigh out the tea extract and set aside. S2. Add 1 / 5 of the total amount of tea extract to a high-speed shear tank, and add white sugar, microcrystalline cellulose, stabilizer, emulsifier and sodium bicarbonate in sequence while stirring. Stir at 5000 rpm for 15 minutes to obtain the aqueous phase base. S3. Mix 4 / 5 of the total amount of tea extract with fresh milk, peach concentrate, compound flavoring, and tea concentrate, stir well, add to the aqueous base, mix well, and obtain the compound material. S4. Add 1000g of pure water to the composite material and stir evenly. Then preheat to 60℃ and complete the first-stage homogenization under a pressure of 25MPa. Then perform the second-stage homogenization under a pressure of 10MPa. Then perform ultra-high temperature instantaneous sterilization at 140℃ for 3s. Finally, rapidly cool down to 22℃ at a rate of 5℃ / min. After filling, the finished product is obtained.

[0049] Example 5: The difference between this example and Example 2 is that: In the preparation of tea extract, polyglucistol was used to replace the β-cyclodextrin carriers polyglucistol and nerol with the same mass.

[0050] Example 6: The difference between this example and Example 2 is that: No β-cyclodextrin carrier nerol was added during the preparation of the tea extract.

[0051] Example 7: The difference between this example and Example 2 is that: In the preparation of microcrystalline cellulose, high DE value maltodextrin is used to replace low DE value maltodextrin of equal quality.

[0052] Example 8: The difference between this example and Example 2 is that: In the preparation of microcrystalline cellulose, high molecular weight sodium alginate of equal mass is used to replace low molecular weight sodium alginate, with the high molecular weight sodium alginate having a molecular weight of 100,000 Da.

[0053] Example 9: The difference between this example and Example 1 is that: In the emulsifier raw materials, sucrose fatty acid esters are used to replace mono- and di-fatty acid glycerides of equal mass.

[0054] Example 10: The difference between this example and Example 1 is that: Sodium carboxymethyl cellulose was replaced with an equal mass of sodium alginate in the stabilizer raw materials.

[0055] Example 11: The difference between this example and Example 1 is that: Guar gum was used to replace xanthan gum in the stabilizer.

[0056] Example 12: The difference between this example and Example 1 is that: Sodium tripolyphosphate is replaced with an equal mass of sodium citrate in the stabilizer.

[0057] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: The microcrystalline cellulose was replaced with an equal mass of gum arabic in the raw materials.

[0058] Performance testing 1. Stability testing Light milk tea was prepared using the methods of Examples 1-12 and Comparative Example 1, respectively; Take 50ml of product, centrifuge at 4000r / min for 15min, calculate the precipitate volume ratio, calculate the centrifugation sedimentation rate, and record the data; Observe the stratification during static setting: Let the mixture stand at 4℃ and 25℃ for 7 days and 14 days, and record the stratification, water separation, and sedimentation. Viscosity measurement: The initial viscosity and the viscosity change rate after 7 days were measured using a rotational viscometer, and the data were recorded; Sensory stability rating: The evaluators score the uniformity of color and texture (1-5 points, with 5 being the best) and record the data.

[0059] 2. Aroma persistence test Light milk tea was prepared using the methods of Examples 1-6, and its aroma was scored. After being left uncovered for 12 hours, the aroma was scored again. Ten sets of scoring data were collected for each example of light milk tea, and the average value was taken. The score difference was calculated as: initial score - score after uncovering. The data was recorded.

[0060] 3. Taste test Light milk tea was prepared using the methods in Examples 1-4 and 7-8, and the taste was scored. A score of 10 was given for a sweet tea aroma, a rich and refreshing fruity aroma, and a smooth taste, while a score of 0 was given for no tea or fruity aroma and a sticky and rough taste. Ten sets of scores were collected for each example of light milk tea, and the average value was taken and the data was recorded.

[0061] Table 1 Performance Test Table

[0062] Table 2. Layered Test Table

[0063] Based on Example 1 and Tables 1 and 2, it can be seen that the centrifugal sedimentation rate is low, the viscosity change rate is low, the stability is high, the aroma change is small, and the taste is good. This indicates that the finished white peach jasmine light milk tea has the advantages of good stability, long-lasting aroma, and smooth taste.

[0064] Combining Examples 1 and 2-4 with Tables 1 and 2, it can be seen that the addition of β-cyclodextrin carriers polyglucitol and β-cyclodextrin carrier nerol, and the treatment with microcrystalline cellulose, can further improve stability. The lower the centrifugal sedimentation rate, the higher the stability. The smaller the difference in aroma fraction, the more it can bind aroma substances and adjust the taste.

[0065] Combining Examples 2 and 5-8 with Table 1, it can be seen that in the preparation of tea extract in Example 5, when polyglucan was replaced with the same mass of polyglucan as the β-cyclodextrin carrier and nerol as the β-cyclodextrin carrier, the centrifugal sedimentation rate was lower than that in Example 2, and the aroma fraction difference was greater than that in Example 2. This indicates that the β-cyclodextrin carriers polyglucan and nerol can adsorb substances such as proteins, tea polyphenols, caffeine, and fats respectively, preventing the aggregation of substances and the formation of precipitation. In contrast, ordinary polyglucan has poor stability and can also retain aroma substances, thereby improving the quality of light milk tea.

[0066] In Example 6, no β-cyclodextrin carrier nerol was added during the preparation of the tea extract. Compared with Example 2, the centrifugal sedimentation rate of Example 6 was lower than that of Example 1, and the aroma fraction difference was greater than that of Example 1. This indicates that the hydrophobic groups in the β-cyclodextrin carrier nerol can adsorb substances such as lipids and caffeine, achieving uniform distribution of substances and making it less prone to precipitation problems. It can also bind aroma substances and ensure the quality of the finished light milk tea.

[0067] In Example 7, during the preparation of microcrystalline cellulose, the same mass of high DE value maltodextrin was used to replace low DE value maltodextrin. Compared with Example 2, the taste score of Example 7 was worse than that of Example 1. This indicates that the water-soluble viscosity of high DE value maltodextrin increases, while low DE value maltodextrin does not easily increase viscosity and can also ensure the stability of light milk tea. Increased viscosity affects the taste and causes a sticky feeling.

[0068] In Example 8, during the preparation of microcrystalline cellulose, sodium alginate of the same mass was replaced with sodium alginate of the same mass. The molecular weight of sodium alginate of the high molecular weight sodium alginate was 100,000 Da. Compared with Example 2, the viscosity change rate of Example 8 was higher and the taste score was lower than that of Example 1. This indicates that the high molecular weight sodium alginate has a high viscosity and easily affects the taste of light milk tea, resulting in a sticky problem.

[0069] Combining Examples 1 and 9-12 with Tables 1 and 2, it can be seen that in Example 9, the emulsifier raw material was replaced with an equal mass of sucrose fatty acid esters instead of mono- and di-fatty acid glycerides. Compared with Example 1, the stability of Example 9 was worse than that of Example 1, indicating that the addition of mono- and di-fatty acid glycerides can improve the stability of light milk tea.

[0070] In Example 10, sodium carboxymethyl cellulose was replaced with sodium alginate of the same mass in the stabilizer raw material. Compared with Example 1, the stability of Example 10 was worse than that of Example 1, indicating that the addition of sodium carboxymethyl cellulose can improve the stability of light milk tea.

[0071] In Example 11, xanthan gum was replaced with an equal mass of guar gum in the stabilizer. Compared with Example 1, the stability of Example 11 was worse than that of Example 1, indicating that the addition of xanthan gum can improve the stability of light milk tea.

[0072] In Example 12, sodium tripolyphosphate was replaced with an equal mass of sodium citrate in the stabilizer. Compared with Example 1, the stability of Example 12 was worse than that of Example 1, indicating that the addition of sodium tripolyphosphate can improve the stability of light milk tea.

[0073] Based on Example 1 and Comparative Example 1, and in conjunction with Tables 1 and 2, it can be seen that in Comparative Example 1, replacing microcrystalline cellulose with an equal mass of gum arabic in the raw materials resulted in a lower stability compared to Example 1. This indicates that the addition of microcrystalline cellulose can improve the stability of light milk tea.

[0074] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A new white peach jasmine light milk tea, characterized in that, The light milk tea comprises the following raw materials in parts by weight: 20-30 parts of white granulated sugar, 750-850 parts of fresh milk, 120-230 parts of tea extract, 0.5-1.5 parts of microcrystalline cellulose, 0.5-0.7 parts of emulsifier, 0.8-1.4 parts of stabilizer, 3-6 parts of white peach concentrate, 0.5-1 parts of compound essence, 0.2-0.5 parts of jasmine concentrate, and 0.5-1 parts of sodium bicarbonate.

2. A new type of white peach jasmine light milk tea according to claim 1, characterized in that: The tea extract is prepared from jasmine flossy tea extract, beta-cyclodextrin-loaded polyglycitols and beta-cyclodextrin-loaded nerol in a mass ratio of 100:1-3:1-2.

3. A new type of Baipeitao jasmine light milk tea according to claim 2, characterized in that, The beta-cyclodextrin-loaded polyglycitols are prepared from beta-cyclodextrin and polyglycitols in a mass ratio of 1:0.1-0.

22.

4. The new Baipeitao jasmine light milk tea according to claim 1, characterized in that, The microcrystalline cellulose is prepared from microcrystalline cellulose microparticles, low-DE maltodextrin solution and low-molecular-weight sodium alginate in a mass ratio of 1:0.1-0.18:0.07-0.

15.

5. The new Baipeitao jasmine light milk tea according to claim 1, characterized in that, The emulsifier is mono-diglycerides of fatty acids.

6. A new type of Baipeitao jasmine light milk tea according to claim 1, characterized in that, The stabilizer is composed of sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate.

7. A new type of Baipeitao jasmine light milk tea according to claim 1, characterized in that, The compound essence is composed of white peach essence and green tea essence.

8. A method of preparing a new type of Bai-tao jasmine light milk tea according to any one of claims 1-7, characterized in that, The method comprises the following steps: S1, preparing tea extract; S2, adding white granulated sugar, microcrystalline cellulose, stabilizer, emulsifier and sodium bicarbonate to 1 / 3-1 / 5 of the total amount of tea extract, and stirring at 3000-5000 rpm for 15-20 min to obtain water phase base; S3, mixing and stirring 2 / 3-4 / 5 of the total amount of tea extract with fresh milk, peach concentrate, compound essence and tea concentrate, and then adding to the water phase base and mixing and stirring to obtain a compound material; S4, performing constant volume, homogenization, sterilization and filling to obtain the finished product.

9. The preparation method of the new Baipeitaomohai light milk tea according to claim 8, characterized in that, The homogenization is performed as follows: preheating to 60-65℃, then first-stage homogenization at a pressure of 20-25 MPa, and then second-stage homogenization at a pressure of 5-10 MPa.

10. The preparation method of a new type of Baipeitao jasmine light milk tea according to claim 8, characterized in that, The sterilization is performed at a temperature of 130-140℃ for 3-6 s, and then cooling to below 25℃.

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