Phyllanthus emblica and jasmine tea plant beverage and preparation method thereof

Abstract

The invention discloses a phyllanthus emblica jasmine tea plant beverage and a preparation method thereof, and belongs to the technical field of plant beverage processing, namely, phyllanthus emblica concentrated juice is prepared by performing heat treatment or beta-cyclodextrin embedding on phyllanthus emblica pulp for deastringency and combining compound enzymolysis and low-temperature concentration; the jasmine tea is subjected to compound enzymolysis, gradient extraction and primary essential oil readdition to lock the fragrance. The raw materials are sheared and mixed at a high speed under the protection of inert gas, and the problems that the emblic leafflower is heavy in astringent taste and easy to oxidize, and the emblic leafflower is compounded with tea soup to precipitate are effectively solved through instantaneous cooling, electric field assisted homogenization (the particle size is smaller than or equal to 200 nm) and sterile filling. The obtained emblic leafflower and jasmine tea plant beverage is smooth in taste, obvious in sweet aftertaste, harmonious in flower and fruit fragrance, and clear and stable for a long time, retains high-content active ingredients, and has excellent functions of resisting oxidation and promoting the production of body fluid to quench thirst, and the process is suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of plant beverage processing technology, and in particular relates to an oil-scented jasmine tea plant beverage and its preparation method. Background Technology

[0002] As a fruit with both medicinal and edible uses, high in dietary fiber and low in energy, the Indian gooseberry is not only rich in dietary fiber, vitamin C, potassium, calcium, magnesium, and other nutrients, but also possesses significant medicinal value, exhibiting outstanding effects in moisturizing the lungs and lowering blood pressure, clearing heat and cooling the blood, aiding digestion and strengthening the stomach, and promoting saliva production and relieving cough. Its polyphenolic components endow it with excellent antioxidant, anti-fatigue, and anti-aging effects, making it a promising candidate for use in the functional food industry. However, the high tannin content in the Indian gooseberry can easily lead to a bitter taste, and direct processing can easily cause precipitation, resulting in poor product stability. Adding colloids to improve stability often leads to a sticky texture or system stratification.

[0003] Jasmine tea, a reprocessed tea originating from China, is renowned worldwide for its fresh and lasting fragrance and unique health benefits. In terms of health benefits, jasmine tea is rich in polyphenols, caffeine, and volatile oils. Traditional Chinese medicine believes it has the effects of "regulating qi and relieving depression, dispelling foulness and harmonizing the stomach," helping to soothe emotions and strengthen the spleen and eliminate dampness. Modern nutritional science also confirms that the caffeine in jasmine tea can stimulate the central nervous system, helping to dispel drowsiness, eliminate fatigue, and improve concentration; while volatile oils and other components can promote gastrointestinal motility, aiding in bowel movements and detoxification. Therefore, jasmine tea, with its strong aroma and high health compatibility, is hailed as the "golden partner" for developing various innovative beverages.

[0004] With the increasing awareness of healthy eating, the market demand for low-sugar, natural beverages that combine functionality and a refreshing taste is growing. Combining the medicinal and edible Indian gooseberry with the rich history and broad market of jasmine tea to develop a blended tea drink that retains the health benefits of both while maintaining harmonious flavors and excellent stability presents clear consumer demand and market potential. However, the preparation of this blended beverage faces two challenges: firstly, overcoming the astringency and sedimentation tendency of the Indian gooseberry itself; secondly, maximizing the retention of volatile aroma components during the extraction and application of jasmine tea, while avoiding interactions between tea polyphenols and polyphenols and proteins in the Indian gooseberry that could cause turbidity or sedimentation. Ultimately, ensuring a smooth texture, distinct flavor layers, and stable shelf life are the key technological issues for the successful development and market transformation of the Indian gooseberry jasmine tea drink. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a *Citrus aurantiacus* and jasmine tea plant beverage and its preparation method. The core of this invention lies in optimizing the preparation process of concentrated *Citrus aurantiacus* juice and concentrated jasmine tea liquid, thereby solving the problems of bitterness, easy oxidation, and sedimentation caused by the high tannin content of *Citrus aurantiacus* when combined with tea.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A herbal beverage made from jasmine and mandarin orange blossoms, comprising the following ingredients by weight: 20-30 parts concentrated juice of Indian gooseberry, 5-15 parts concentrated jasmine tea, 5-10 parts rock sugar, 3-8 parts honey, 0.1-0.3 parts pectin, 0.05-0.15 parts xanthan gum, 0.1-0.3 parts carboxymethyl cellulose, 0.05-0.15 parts sodium hyaluronate, 0.1-0.25 parts sodium citrate, and 20-40 parts sterile water.

[0007] Optionally, the jasmine tea herbal beverage comprises, by weight, the following ingredients: 22 parts concentrated juice of Indian gooseberry, 10 parts concentrated jasmine tea, 5 parts rock sugar, 5 parts honey, 0.2 parts pectin, 0.1 parts xanthan gum, 0.2 parts carboxymethyl cellulose, 0.1 parts sodium hyaluronate, 0.2 parts sodium citrate, and 40 parts sterile water.

[0008] Optionally, the preparation process of the concentrated mandarin orange juice is as follows: Fresh Indian gooseberries are crushed to obtain Indian gooseberry pulp, which is then subjected to astringency removal pretreatment. A compound enzyme preparation is added to the fruit pulp after the astringency removal pretreatment for enzymatic hydrolysis, followed by enzyme inactivation, cooling, filtration, clarification and concentration treatments to obtain the concentrated juice of the Indian gooseberry.

[0009] Furthermore, the desiccation pretreatment is either heat treatment or embedding treatment; The heat treatment conditions are: heat treatment at 40-60 ℃ for 5-15 min; The embedding process involves adding a β-cyclodextrin solution to the mandarin orange pulp for embedding.

[0010] Furthermore, the concentration of the β-cyclodextrin solution is 1-5 wt%.

[0011] Furthermore, the compound enzyme preparation contains pectinase and cellulase in a mass ratio of (2-4):1.

[0012] Optionally, the preparation process of the jasmine tea concentrate is as follows: Jasmine flowers and tea base are mixed and sprayed with a compound enzyme solution for enzymatic hydrolysis; then, multi-stage gradient extraction is performed and the volatile top fragrance oils are collected; the extracts are combined and concentrated, and the top fragrance oils are added back to prepare the jasmine tea concentrate.

[0013] Furthermore, the compound enzyme solution includes pectinase and β-glucosidase, wherein the concentration of pectinase is 0.08-0.15 wt%; and the concentration of β-glucosidase is 0.03-0.08 wt%.

[0014] Furthermore, the spraying volume of the compound enzyme solution is 30-40 mL / kg of raw material.

[0015] Furthermore, the conditions for the multi-stage gradient extraction are as follows: First, extract the top notes at 35-45 ℃ for 20-40 min and collect the volatile top notes; then raise the temperature to 70-85 ℃ for the main extraction for 15-30 min.

[0016] Furthermore, the concentration conditions are: concentration to 30-40 °Brix at a temperature ≤40 °C.

[0017] The preparation method of the above-mentioned jasmine tea plant beverage includes the following steps: First, under inert gas protection, the raw materials are mixed evenly under high-speed shearing to obtain a mixture; then, instantaneous cooling is performed and antioxidants are added; finally, the liquid is homogenized, sterilized, and aseptically filled.

[0018] Optionally, the instantaneous cooling is achieved by cooling the mixture to below 25°C within 5-10 seconds using a plate heat exchanger.

[0019] Optionally, the homogenization employs an electric field-assisted homogenization technique, wherein the electric field strength is 15-25 kV / cm, the single pulse width is 2-6 μs, the pulse frequency is 100-1000 Hz, and the cumulative action time is 1-3 ms.

[0020] Optionally, the antioxidant is natural vitamin E or sodium D-isoascorbate, and the amount added is 0.01%-0.05% of the mass of the mixture.

[0021] This invention provides a plant-based beverage made from Citrus aurantiaca and jasmine tea, along with its preparation method. Addressing industry challenges such as the strong astringency caused by the high tannins in Citrus aurantiaca, its susceptibility to oxidative browning, and the tendency to produce sediment when combined with tea, this invention achieves significant beneficial effects through the integration and optimization of a series of innovative processes, as detailed below: 1. In terms of flavor and mouthfeel, this invention achieves effective suppression of astringency and a layered fusion of flavors. Through precise de-astringency pretreatment of the mandarin orange pulp, combined with an optimized compound enzymatic hydrolysis process, cell walls are specifically degraded, promoting the release of contents while effectively hydrolyzing or encapsulating tannin polymers. This transforms the sharp astringency of the mandarin orange into a rapid "sweet aftertaste," significantly improving palatability. Simultaneously, the jasmine tea concentrate employs a triple aroma-locking technology: enzymatic activation of floral aroma precursors, gradient aroma enhancement, and condensation recovery of top-scent essential oils. This significantly increases the retention rate of characteristic jasmine aroma components such as linalool and jasmone in the final product, creating a harmonious and layered flavor combination with the fresh fruity aroma of the mandarin orange.

[0022] 2. Regarding product physical stability and shelf life, this invention ensures long-term homogeneity and clarity of the system through multiple technical means. Inert gas protection and high-speed shearing during the mixing stage effectively prevent oxidative degradation of substances such as polyphenols. Instantaneous cooling significantly reduces the loss of heat-sensitive flavor compounds and adverse thermal reactions. Simultaneously, electric field-assisted homogenization technology breaks down particles and large polymer molecules in the tea liquor to the nanoscale (≤200 nm), greatly inhibiting the tendency for proteins and tea polyphenols to combine and form large precipitates. This allows the product to remain clear and transparent, without stratification or sedimentation, even after long-term standing, thus significantly extending its shelf life.

[0023] 3. Regarding health benefits and advanced technology, this invention maximizes the preservation of the functional components of the raw materials while improving production efficiency. The low-temperature extraction and concentration process, along with the addition of antioxidants, synergistically protects heat-sensitive active substances such as vitamin C and polyphenols in Indian gooseberry and tea polyphenols in jasmine tea, ensuring the full retention of their antioxidant, thirst-quenching, and other health benefits. The entire process is coherently designed with precise parameters, facilitating large-scale production. It combines high efficiency and stability, providing the market with a novel tea beverage that boasts superior taste, excellent stability, and a clear health focus, offering promising market prospects and economic benefits. Detailed Implementation

[0024] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0025] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0026] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0027] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0028] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0029] This invention discloses a plant-based beverage made from Indian gooseberry and jasmine tea, and its preparation method. The beverage comprises Indian gooseberry concentrated juice, jasmine tea concentrate, water, and auxiliary ingredients. The core of the preparation method lies in: pre-treating the Indian gooseberry pulp by hot blanching (heat treatment) or β-cyclodextrin encapsulation to remove astringency, followed by compound enzymatic hydrolysis, clarification, and low-temperature concentration to obtain Indian gooseberry concentrated juice; the jasmine tea concentrate is prepared using a compound enzymatic hydrolysis combined with a multi-stage gradient extraction process, and the top essential oils are recovered by condensation and added back after concentration. Both are then mixed with rock sugar, pectin, and other ingredients under inert gas protection using high-speed shearing, followed by instantaneous cooling and electric field-assisted homogenization to ensure product stability with a particle size ≤200 nm, before sterilization and bottling. This method effectively solves the problems of bitterness, easy oxidation, and sedimentation when combined with tea infusion in Indian gooseberry. The resulting beverage has a smooth taste, harmonious flavor, good stability, and antioxidant properties.

[0030] This invention discloses a jasmine tea plant beverage made from jasmine concentrated juice, jasmine tea concentrate, water, and other ingredients. The jasmine concentrated juice is prepared by de-astringency pretreatment and enzymatic extraction, and the stable particle size of the jasmine tea plant beverage is ≤200 nm.

[0031] This invention also discloses a method for preparing the above-mentioned jasmine and mandarin orange tea plant beverage, comprising the following steps: S1: Prepare concentrated juice of Indian gooseberry; S2: Prepare jasmine tea concentrate; S3: Under the protection of inert gas, concentrate of Indian gooseberry juice, concentrate of jasmine tea, sterile water and mixed ingredients are mixed evenly under high-speed shearing to obtain a mixture; S4: Instantly cool the mixture and add an antioxidant; S5: Homogenize, sterilize, and aseptically fill the liquid obtained in step S4 to obtain the final product.

[0032] In some optional embodiments, the method for preparing the concentrated juice of Indian gooseberry in step S1 includes: a. Wash, pit, and crush 5-50 kg of fresh Indian gooseberries; b. Perform astringency removal pretreatment on the crushed mandarin orange pulp. The specific steps of the astringency removal pretreatment are as follows: heat-treat the pulp at 40-60 ℃ for 5-15 min, or perform encapsulation treatment with 1-5 wt% β-cyclodextrin solution, wherein the amount of β-cyclodextrin added is 0.5%-2% of the pulp mass; c. Add 0.05%-0.25% of a compound enzyme preparation to the pretreated fruit pulp for enzymatic hydrolysis. The enzymatic hydrolysis conditions are pH 3.5-4.5, temperature 45-55 ℃, and time 60-120 min. The compound enzyme preparation contains pectinase and cellulase in a mass ratio of (2-4):1. d. After enzymatic hydrolysis, heat to 85-95 ℃ and hold for 5-10 min to inactivate the enzyme, then cool, filter and clarify to obtain clear juice of Indian gooseberry; e. Concentrate the juice of Indian gooseberry at 50-60 ℃ and an absolute pressure not exceeding 0.02 MPa until the soluble solids content is 25-35 °Brix to obtain concentrated Indian gooseberry juice.

[0033] In some optional embodiments, the method for preparing the jasmine tea concentrate in step S2 includes the following steps: a. Mix jasmine flowers and tea base at a mass ratio of 1:(2-4), spray with a compound enzyme solution containing 0.08-0.15 wt% pectinase and 0.03-0.08 wt% β-glucosidase, at a spraying amount of 30-40 mL / kg of raw material, and enzymatically hydrolyze at 30-40 ℃ for 1-3 h; b. Perform multi-stage gradient extraction on the enzymatically hydrolyzed mixture: first extract at 35-45 ℃ for 20-40 min and collect the volatile top fragrance oil; then raise the temperature to 70-85 ℃ for main extraction for 15-30 min; c. Combine the extracts, filter them, and concentrate them to 30-40 °Brix using a reverse osmosis membrane at a temperature ≤40 °C. Then, add the top notes of essential oil obtained in step b back into the concentrate to obtain jasmine tea concentrate.

[0034] In some optional embodiments, the inert gas in step S3 is nitrogen or carbon dioxide; the mixed ingredients include rock sugar, honey, pectin, xanthan gum, carboxymethyl cellulose, sodium hyaluronate, and sodium citrate; the high-speed shearing speed is 1500-3000 rpm, and the time is 2-5 min.

[0035] In some optional embodiments, the weight proportions of each raw material in step S3 are as follows: 20-30 parts concentrated juice of Indian gooseberry, 5-15 parts concentrated jasmine tea, 5-10 parts rock sugar, 3-8 parts honey, 0.1-0.3 parts pectin, 0.05-0.15 parts xanthan gum, 0.1-0.3 parts carboxymethyl cellulose, 0.05-0.15 parts sodium hyaluronate, 0.1-0.25 parts sodium citrate, and 20-40 parts sterile water.

[0036] In some alternative embodiments, the instantaneous cooling in step S4 is to cool the mixture to below 25°C within 5-10 seconds using a plate heat exchanger; The antioxidant is natural vitamin E or sodium D-isoascorbate, and the amount added is 0.01%-0.05% of the mass of the mixture.

[0037] In some optional embodiments, the homogenization process in step S5 employs an electric field-assisted homogenization technique, wherein the electric field strength is 15-25 kV / cm, the single pulse width is 2-6 μs, the pulse frequency is 100-1000 Hz, and the cumulative action time is 1-3 ms.

[0038] This invention also discloses the application of the above-mentioned jasmine tea plant beverage in the preparation of functional beverages with antioxidant and thirst-quenching functions.

[0039] Unless otherwise specified, the term "parts" in this invention refers to parts by weight.

[0040] All raw materials used in this invention were purchased from the market.

[0041] The technical solution of the present invention will be further illustrated by the following embodiments.

[0042] Example 1 This embodiment provides a method for preparing a jasmine tea plant beverage, including the following steps: 1. Preparation of concentrated juice from Indian gooseberry Take 30 kg of fresh Indian gooseberries, wash and remove the seeds, then crush them into pulp. Heat-treat the pulp in a 55 ℃ water bath for 10 min to remove astringency. Adjust the pH of the pulp to 4.0 with citric acid, then add a compound enzyme preparation (pectinase to cellulase mass ratio of 3:1) at 0.15% of the pulp mass, and enzymatically hydrolyze at 50 ℃ for 90 min. After enzymatic hydrolysis, rapidly heat to 90 ℃ to inactivate the enzyme for 8 min, cool, and then coarsely filter through a 100-mesh sieve. Then, clarify by ultrafiltration using a 0.2 μm ceramic membrane to obtain clear Indian gooseberry juice. Finally, concentrate the juice under vacuum at 55 ℃ and 0.01 MPa to a soluble solids content of 30 °Brix to obtain concentrated Indian gooseberry juice.

[0043] 2. Preparation of Jasmine Tea Concentrate Fresh jasmine flowers and roasted green tea (purchased from Fujian Chawanggu) were mixed at a mass ratio of 1:3. Atomized compound enzyme solution (containing 0.1% pectinase and 0.05% β-glucosidase) was sprayed at a rate of 35 mL / kg of raw material (the raw material here refers to the total mass of the two raw materials, fresh jasmine flowers and roasted green tea), and enzymatically hydrolyzed at 35 ℃ for 2 h. The hydrolyzed material was then transferred to an extraction tank and first extracted with water at 40 ℃ and a material-to-liquid ratio of 1:10 for 30 min, followed by condensation to recover the top fragrance oils. The temperature was then raised to 75 ℃, water was added to bring the material-to-liquid ratio to 1:16, and extraction continued for 25 min. The extracts were combined, centrifuged, and concentrated to 35°Brix using reverse osmosis at below 38 ℃. All the top fragrance oils were then added back to obtain a concentrated jasmine tea solution.

[0044] 3. Preparation and bottling of jasmine and mandarin orange tea plant beverage Under nitrogen protection, according to the formula in Table 1, the concentrated juice of Citrus aurantium, concentrated jasmine tea, mixed ingredients, and sterile water were combined. A high-speed shear press was turned on and mixed at 2500 rpm for 4 minutes. The mixture was immediately cooled to 25 °C within 7 seconds using a plate heat exchanger, and 0.03% ( w / w Sodium D-isoascorbate. Subsequently, the solution was subjected to an electric field-assisted homogenizer, with a cumulative treatment time of 2 ms at an electric field strength of 20 kV / cm, wherein the single pulse width was 5 μs and the pulse frequency was 800 Hz. Finally, it underwent UHT instantaneous sterilization (135 ℃, 5 s) and cooling to 25 ℃ for aseptic filling.

[0045] 4. Product Characteristics The jasmine tea beverage prepared in Example 1 of this invention has a light yellow and bright color, with a harmonious blend of jasmine fruit aroma and jasmine tea aroma. It has a slightly astringent initial taste followed by a rapid sweet aftertaste, resulting in a refreshing mouthfeel. Laser particle size analysis showed that the average particle size of the product was 185 nm. After accelerated storage at 37°C for 30 days, no visible sedimentation was observed, and the flavor remained stable.

[0046] Example 2 This embodiment provides a method for preparing a jasmine tea plant beverage, including the following steps: 1. Preparation of concentrated juice from Indian gooseberry 50 kg of fresh Indian gooseberries were washed, pitted, and crushed into a pulp. Astringency was removed using a 3 wt% β-cyclodextrin solution (1.2% of the pulp mass), and the mixture was slowly stirred for 20 min. The pH of the pulp was adjusted to 3.8, and a compound enzyme preparation (pectinase to cellulase mass ratio of 2.5:1) was added at 0.08% of the pulp mass. Enzymatic hydrolysis was performed at 48 ℃ for 110 min. After hydrolysis, the enzyme was rapidly inactivated by heating to 88 ℃ for 6 min. After cooling, the mixture was coarsely filtered through a 100-mesh sieve and then clarified by ultrafiltration using a 0.2 μm ceramic membrane to obtain clear Indian gooseberry juice. Finally, the juice was vacuum concentrated at 52 ℃ and 0.02 MPa to a soluble solids content of 28 °Brix, yielding concentrated Indian gooseberry juice.

[0047] 2. Preparation of Jasmine Tea Concentrate Fresh jasmine flowers and roasted green tea (purchased from Fujian Chawanggu Tea Factory) were mixed at a mass ratio of 1:2.5. Atomized compound enzyme solution (containing 0.12% pectinase and 0.04% β-glucosidase) was sprayed at a rate of 30 mL / kg of raw material, and enzymatic hydrolysis was carried out at 32 ℃ for 2.5 h. The hydrolyzed material was then transferred to an extraction tank and extracted for 35 min at 38 ℃ and a material-to-liquid ratio of 1:10, with the top notes recovered by condensation. The temperature was then raised to 72 ℃, water was added to bring the material-to-liquid ratio to 1:16, and extraction continued for another 30 min. The extracts were combined, centrifuged, and concentrated to 32 °Brix using reverse osmosis at temperatures below 35 ℃. All top notes were then added back to obtain a concentrated jasmine tea extract.

[0048] 3. Preparation and bottling of tea beverages Under carbon dioxide protection, according to the formula in Table 1, the concentrated juice of Citrus aurantium, concentrated jasmine tea, mixed ingredients, and sterile water were combined. A high-speed shear press was turned on and mixed at 1800 rpm for 3 minutes. The mixture was immediately cooled to 20 °C within 9 seconds using a plate heat exchanger, and 0.03% ( w / wNatural Vitamin E. The solution was then subjected to an electric field-assisted homogenizer, where it was processed for a cumulative 2.5 ms at an electric field strength of 18 kV / cm, with a single pulse width of 6 μs and a pulse frequency of 500 Hz. Finally, it underwent UHT instantaneous sterilization (135 ℃, 5 s) and cooling to 25 ℃ for aseptic filling.

[0049] 4. Product Characteristics The jasmine tea plant beverage prepared in Example 2 of this invention has a lower astringency than that in Example 1, a more prominent sweet aftertaste, and a milder aroma. It has an average particle size of 175 nm and good storage stability.

[0050] Example 3 This embodiment provides a method for preparing a jasmine tea plant beverage, including the following steps: 1. Preparation of concentrated juice from Indian gooseberry Take 5 kg of fresh Indian gooseberries, wash and remove the seeds, then crush them into a pulp. Heat-treat the pulp in a 60 ℃ water bath for 5 min to remove astringency. Adjust the pH of the pulp to 4.5, then add a compound enzyme preparation (pectinase to cellulase mass ratio of 4:1) at 0.25% of the pulp mass, and enzymatically hydrolyze at 55 ℃ for 60 min. After enzymatic hydrolysis, rapidly heat to 95 ℃ to inactivate the enzyme for 5 min. After cooling, coarsely filter through a 100-mesh sieve, then clarify by ultrafiltration using a 0.2 μm ceramic membrane to obtain clear Indian gooseberry juice. Finally, concentrate the juice under vacuum at 60 ℃ and 0.015 MPa until the soluble solids content reaches 35 °Brix, obtaining concentrated Indian gooseberry juice.

[0051] 2. Preparation of Jasmine Tea Concentrate Fresh jasmine flowers and roasted green tea (purchased from Fujian Chawanggu) were mixed at a mass ratio of 1:4. Atomized compound enzyme solution (containing 0.15% pectinase and 0.06% β-glucosidase) was sprayed at a rate of 40 mL / kg of raw material, and enzymatic hydrolysis was carried out at 40 ℃ for 1 hour. The hydrolyzed material was then transferred to an extraction tank and extracted for 25 minutes at 45 ℃ and a material-to-liquid ratio of 1:10. The top fragrance oils were then recovered by condensation. Subsequently, the temperature was raised to 85 ℃, water was added to bring the material-to-liquid ratio to 1:16, and extraction continued for 15 minutes. The extracts were combined, centrifuged, and concentrated to 40 °Brix using a reverse osmosis system at temperatures below 40 ℃. All the top fragrance oils were then added back to obtain a concentrated jasmine tea solution.

[0052] 3. Preparation and bottling of tea beverages Under nitrogen protection, according to the formula in Table 1, the concentrated juice of Citrus aurantium, concentrated jasmine tea, mixed ingredients, and sterile water were combined. A high-speed shear press was turned on and mixed at 3000 rpm for 2 minutes. The mixture was immediately cooled to 18°C ​​within 5 seconds using a plate heat exchanger, and 0.03% ( w / w Sodium D-isoascorbate. Subsequently, the solution was subjected to an electric field-assisted homogenizer, with a cumulative processing time of 1 ms at an electric field strength of 25 kV / cm, where the single pulse width was 3 μs and the pulse frequency was 1000 Hz. Finally, it underwent UHT instantaneous sterilization (135℃, 5s) and cooling to 25℃ for aseptic filling.

[0053] 4. Product Characteristics This process is highly efficient, and the jasmine tea beverage prepared in Example 3 of this invention has a rich flavor and a deep color. Even after nano-homogenization, the average particle size is still controlled at 195 nm, demonstrating the stability of the process.

[0054] Example 4 This embodiment provides a method for preparing a jasmine tea plant beverage, including the following steps: 1. Preparation of concentrated juice from Indian gooseberry 40 kg of fresh Indian gooseberries were washed, pitted, and crushed into a pulp. Astringency was removed using a 5 wt% β-cyclodextrin solution (2% of the pulp mass), and the mixture was slowly stirred for 20 min. The pH of the pulp was adjusted to 4.0, and then a compound enzyme preparation (pectinase to cellulase mass ratio of 2:1) was added at 0.20% of the pulp mass. Enzymatic hydrolysis was performed at 45 ℃ for 120 min. After hydrolysis, the enzyme was rapidly inactivated at 85 ℃ for 10 min. After cooling, the mixture was coarsely filtered through a 100-mesh sieve and then clarified by ultrafiltration using a 0.2 μm ceramic membrane to obtain clear Indian gooseberry juice. Finally, the juice was vacuum concentrated at 50 ℃ and 0.015 MPa to a soluble solids content of 28 °Brix, yielding concentrated Indian gooseberry juice.

[0055] 2. Preparation of Jasmine Tea Concentrate Fresh jasmine flowers and roasted green tea (purchased from Fujian Chawanggu) were mixed at a mass ratio of 1:2. Atomized compound enzyme solution (containing 0.08% pectinase and 0.03% β-glucosidase) was sprayed at a rate of 30 mL / kg of raw material, and enzymatic hydrolysis was carried out at 30 ℃ for 3 hours. The hydrolyzed material was then transferred to an extraction tank and extracted for 20 minutes at 35 ℃ and a material-to-liquid ratio of 1:10. The top fragrance oils were then recovered by condensation. Subsequently, the temperature was raised to 70 ℃, water was added to bring the material-to-liquid ratio to 1:16, and extraction continued for another 30 minutes. The extracts were combined, centrifuged, and concentrated to 30 °Brix using a reverse osmosis system at temperatures below 30 ℃. All the top fragrance oils were then added back to obtain a concentrated jasmine tea solution.

[0056] 3. Preparation and bottling of tea beverages Under nitrogen protection, according to the formula in Table 1, the concentrated juice of Citrus aurantium, concentrated jasmine tea, mixed ingredients, and sterile water were combined. A high-speed shear press was turned on and mixed at 1500 rpm for 5 minutes. The mixture was immediately cooled to 25°C within 10 seconds using a plate heat exchanger, and 0.05% (…) was added simultaneously. w / w Sodium D-isoascorbate. The solution was then subjected to an electric field-assisted homogenizer, where it was processed for a cumulative 3 ms at an electric field strength of 15 kV / cm, with a single pulse width of 4 μs and a pulse frequency of 300 Hz. Finally, it underwent UHT instantaneous sterilization (135 ℃, 5 s) and cooled to 25 ℃ for aseptic filling.

[0057] 4. Product Characteristics This process is highly efficient. The jasmine tea beverage prepared in Example 4 of this invention has a mild flavor and a dark color. After nano-homogenization, the average particle size is controlled to be 200 nm.

[0058] Comparative Example 1 The only difference between the preparation method of the jasmine tea plant beverage provided in this comparative example and Example 1 is that: in step 1, no compound enzyme preparation is performed in the preparation of the concentrated jasmine juice.

[0059] Product Features: The jasmine and mandarin orange tea beverage prepared in Comparative Example 1 of this invention has a rather astringent taste, the mandarin orange flavor is not prominent, the color is dark, and there is slight sedimentation. After nano-homogenization, the average particle size is 210 nm.

[0060] Comparative Example 2 The only difference between the preparation method of the jasmine tea plant beverage provided in this comparative example and Example 1 is that in step 2, the jasmine tea concentrate is extracted only once, under the conditions of 40 ℃ and a material-to-liquid ratio of 1:10 for 30 min.

[0061] Product Features: The jasmine tea beverage prepared in Comparative Example 2 of this invention has a very faint jasmine flavor and a light color. After nano-homogenization, the average particle size is 200 nm.

[0062] Comparative Example 3 The only difference between the preparation method of the jasmine tea plant beverage provided in this comparative example and Example 1 is that: in step 3, electric field-assisted homogenization is not performed in the preparation and bottling of the tea beverage.

[0063] Product Features: The jasmine tea plant beverage prepared in Comparative Example 3 of this invention is prone to oxidation and exhibits significant precipitation. After nano-homogenization, the average particle size is only 420 nm.

[0064] Table 1. Formulas of the jasmine and mandarin orange tea plant beverages in Examples 1-4 (by weight). Effect verification Sensory evaluation: The jasmine tea plant beverages prepared in Examples 1-4 and Comparative Examples 1-3 were subjected to sensory evaluation. A panel of 20 food science students was randomly selected to conduct the evaluation at room temperature (20-25 ℃) in an odor-free environment. Samples were randomly numbered and provided to the evaluators. A comprehensive evaluation method based on a 100-point scale was used, evaluating five aspects: color, aroma, taste, mouthfeel, and overall harmony. The average score from all evaluators was taken as the final sensory evaluation result. Sensory evaluation indicators and weights are shown in Table 2; the test results are shown in Table 3. Table 2 Sensory rating indicators and weights Stability test: The jasmine tea plant beverages prepared in Examples 1-4 and Comparative Examples 1-3 were bottled into 450mL glass bottles and sealed. They were then left to stand at 25℃ for 180 days to observe the stability (layering and precipitation). The test results are shown in Table 3.

[0065] Table 3. Statistical data of performance test of the jasmine tea plant beverages prepared in Examples 1-4 and Comparative Examples 1-3. As shown in Table 3, the jasmine and mandarin orange tea beverage prepared in Example 1 of this invention has a high sensory score, a fine texture, and no layering or sedimentation. The jasmine and mandarin orange tea beverage prepared in Comparative Example 3 has the lowest sensory evaluation, the worst color and appearance, and obvious sedimentation. Therefore, the antioxidant performance test was conducted by comparing Comparative Example 3 with Example 1.

[0066] Antioxidant performance test: (1) DPPH free radical scavenging ability The sample was diluted and mixed 1:1 with 0.1 mmol / L DPPH ethanol solution, and reacted in the dark for 30 min; then the absorbance was measured at 517 nm and the free radical scavenging rate was calculated.

[0067] DPPH free radical scavenging rate is calculated using the following formula: Where A0 is the absorbance of the blank control (DPPH solution + solvent); A1 is the absorbance of the sample solution after mixing with the DPPH solution; and A2 is the background absorbance of the sample (sample solution + solvent).

[0068] (2) ABTS + Free radical scavenging ability ABTS + The free radical solution was diluted to an absorbance of 0.70 ± 0.02 at 734 nm; the sample was then reacted with ABTS. + Mix for 6 min and measure absorbance at 734 nm to calculate clearance rate.

[0069] ABTS + Free radical scavenging rate is calculated using the following formula: ; A0 is the blank control (ABTS) + The absorbance of the solution (solvent + solvent); A1 is the absorbance of the sample solution and ABTS. + Absorbance after the solution is mixed.

[0070] (3) Storage stability The samples were stored at 25 °C in the dark for 30 days, and the DPPH scavenging rate was measured at 0, 15, and 30 days. The antioxidant retention rate was calculated based on the DPPH free radical scavenging rate at the initial time (0 days). Where R0 is the DPPH radical scavenging rate of the sample at 0 days; R t The DPPH free radical scavenging rate is the sample's DPPH free radical scavenging rate after storage for t days (15 days or 30 days).

[0071] Table 4. Statistical data on the antioxidant properties of the jasmine and mandarin orange tea plant beverages prepared in Example 1 and Comparative Example 3. As shown in Table 4, the jasmine tea prepared according to this invention exhibits good DPPH and ABTS results. +The free radical scavenging ability and storage stability were significantly better than the control sample that had not undergone electric field-assisted homogenization, verifying that the electric field-assisted homogenization in the process of this invention has a synergistic effect with antioxidants and is effective in improving the antioxidant performance of beverages.

[0072] In summary, the jasmine tea plant beverage prepared in Example 1 has a high sensory score, a fine texture, no layering or sedimentation, and good antioxidant properties. Therefore, subsequent performance tests were all conducted using the jasmine tea plant beverage prepared in Example 1.

[0073] Taste test: The jasmine tea plant beverage prepared in Example 1 of this invention was distributed to tasters. A total of 50 people participated in the taste survey, including 20 children aged 5-15, 20 adults, and 10 elderly people aged 55 and above. They gave answers of satisfaction, sweetness, and bitterness respectively. The test results are shown in Table 5.

[0074] Table 5. Taste test of the jasmine tea plant beverage prepared in Example 1 Table 5 shows that, according to the testers' evaluations, the vast majority indicated that the beverage has an excellent taste, with a sweet and sour flavor and a lingering sweetness, refreshing and thirst-quenching effect. A small number of people found it slightly bitter at first sip, but the aftertaste was sweet and sour. Furthermore, the jasmine and mandarin orange flower tea beverage prepared according to this invention did not cause bloating or diarrhea after consumption. When consumed at room temperature, it has a moderately cooling sensation, and its sweet and sour taste can enhance appetite.

[0075] Physicochemical testing: 100 samples of the jasmine tea plant beverage product prepared in Example 1 were sampled and subjected to physicochemical testing. The average value of each test value was taken. The test results are shown in Table 6.

[0076] Table 6. Physicochemical Detection of the Citrus aurantiacus and Jasmine Flower Tea Plant Beverage Prepared in Example 1 The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. An oil calamus jasmine tea plant beverage, characterized by, According to the weight parts, the following raw materials are included: Physic nut concentrated juice 20-30 parts, jasmine tea concentrated liquid 5-15 parts, granulated sugar 5-10 parts, honey 3-8 parts, pectin 0.1-0.3 parts, xanthan gum 0.05-0.15 parts, carboxymethyl cellulose 0.1-0.3 parts, sodium hyaluronate 0.05-0.15 parts, sodium citrate 0.1-0.25 parts, and sterile water 20-40 parts.

2. A phyllanthus emblica and jasmine tea plant beverage according to claim 1, characterized in that, According to the weight parts, the following raw materials are included: Physic nut concentrated juice 20-30 parts, jasmine tea concentrated liquid 5-15 parts, granulated sugar 5-10 parts, honey 3-8 parts, pectin 0.1-0.3 parts, xanthan gum 0.05-0.15 parts, carboxymethyl cellulose 0.1-0.3 parts, sodium hyaluronate 0.05-0.15 parts, sodium citrate 0.1-0.25 parts, and sterile water 20-40 parts.

3. A phyllanthus emblica and jasmine tea plant beverage according to claim 1, characterized in that, The preparation process of the physic nut concentrated juice is as follows: Physic nut fresh fruit is crushed to obtain physic nut fruit pulp, which is then subjected to astringency removal pretreatment; A compound enzyme preparation is added to the fruit pulp after the astringency removal pretreatment for enzymolysis, followed by enzyme inactivation, cooling, filtration, clarification, and concentration treatment to obtain the physic nut concentrated juice.

4. A plant beverage according to claim 3, wherein the plant is a mixture of the fruits of Opuntia dillenii and the flowers of Jasminum sambac. The astringency removal pretreatment is heat treatment or embedding treatment; The heat treatment is performed at 40-60 ℃ for 5-15 min; The embedding treatment comprises adding a β-cyclodextrin solution to the physic nut fruit pulp for embedding treatment.

5. A plant beverage according to claim 1, wherein the plant beverage is a chaya and jasmine tea beverage. The preparation process of the jasmine tea concentrated liquid is as follows: Jasmine flowers are mixed with tea leaves and sprayed with a compound enzyme solution for enzymolysis, followed by multi-stage gradient extraction and collection of volatile top notes essential oil, combination of the extracted liquids, and concentration with the addition of top notes essential oil to obtain the jasmine tea concentrated liquid.

6. A plant beverage according to claim 5, wherein the plant is a mixture of the fruits of Opuntia dillenii and the flowers of Jasminum sambac. The compound enzyme solution comprises pectinase and β-glucosidase, the concentration of the pectinase being 0.08-0.15 wt%, and the concentration of the β-glucosidase being 0.03-0.08 wt%.

7. A plant beverage according to claim 5, wherein the plant is a mixture of the fruits of Opuntia dillenii and the flowers of Jasminum sambac. The multi-stage gradient extraction is performed under the following conditions: First, the extraction is performed at 35-45 ℃ for 20-40 min, and the volatile top notes essential oil is collected; then, the temperature is raised to 70-85 ℃ for main extraction for 15-30 min.

8. A plant beverage according to claim 5, wherein the plant is a mixture of Phyllanthus emblica and Jasminum sambac. The concentration is performed at a temperature ≤40 ℃ to a concentration of 30-40 °Brix.

9. A method of preparing the oil calamus jasmine tea botanical beverage according to any one of claims 1 to 8, characterized in that, The following steps are included: First, the raw materials are mixed uniformly under high-speed shearing in the protection of inert gas to obtain a mixed liquid; then, the mixed liquid is subjected to instant cooling and addition of an antioxidant; finally, the liquid is subjected to homogenization, sterilization, and aseptic filling.

10. The method of preparing the oil calamus jasmine tea botanical beverage as claimed in claim 9, wherein, The instant cooling is performed by a plate heat exchanger to cool the mixed liquid to below 25 ℃ within 5-10 s; The homogenization is performed by electric field assisted homogenization technology, the electric field strength being 15-25 kV / cm, the single pulse width being 2-6 μs, the pulse frequency being 100-1000 Hz, and the cumulative action time being 1-3 ms; The antioxidant is natural vitamin E or D-sodium erythorbate, and the addition amount is 0.01%-0.05% of the mass of the mixed liquid.

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