Formula and preparation technology of low-sugar low-fat Fu tea ice cream containing partridge tea
By combining partridge tea and Fu brick tea extracts with a low-sugar, low-fat formula and specific processing techniques, the problems of high sugar and high fat content and underutilized health benefits in tea-flavored ice cream have been solved, resulting in an ice cream product with rich flavor and dual health benefits.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 王泷锐
- Filing Date
- 2026-03-05
- Publication Date
- 2026-05-12
AI Technical Summary
Existing tea-flavored ice cream suffers from problems such as high sugar and fat content, limited tea flavor sources, ineffective utilization of health benefits, and a lack of application of partridge tea and Fu brick tea, making it difficult to achieve a dual improvement in taste and efficacy.
It adopts a low-sugar and low-fat formula, containing extracts of partridge tea and Fu brick tea. Through specific ratios and processing, its active ingredients are preserved. Combined with compound sweeteners and stabilizers, the preparation process adopts low-temperature short-time sterilization and precise freezing control to ensure the preservation of tea polyphenols and the active ingredients of Aspergillus cristatus.
It achieves low-sugar and low-fat ice cream products with rich flavors and dual health benefits, meeting the needs of healthy consumers, and maintaining good texture and resistance to melting.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a low-sugar, low-fat Fu brick tea ice cream formula containing partridge tea and its preparation process. Background Technology
[0002] Ice cream, a popular frozen beverage, typically contains high levels of sucrose and milk fat in its traditional recipes to meet the demand for its smooth texture and sweet flavor. However, with the increasing awareness of health among the general public, the health risks associated with high-sugar, high-fat diets, such as obesity, diabetes, and cardiovascular disease, are receiving growing attention. This has created an urgent market demand for low-sugar, low-fat ice cream products with certain health benefits.
[0003] Partridge tea is a unique tea substitute and medicinal plant native to Hainan. Due to its unique health benefits, it has been praised by scholars and poets throughout history as the "Lingzhi" of teas. Fu brick tea, as a post-fermented tea, is unique in that it naturally grows "golden flowers" (Eurotium cristatum) through a special fermentation process. These probiotics can secrete amylase and oxidase, which catalyze the conversion of proteins and starches in tea leaves into monosaccharides and promote the oxidation of polyphenolic compounds, generating substances that are beneficial to the human body, such as regulating blood lipids and aiding digestion.
[0004] Existing tea-flavored ice cream technologies generally suffer from the following problems: First, a large amount of sugar and fat are added to enhance the taste, which deviates from the trend of healthy consumption; second, the tea flavor comes from a single source and the flavor profile is relatively thin; third, the health benefits of tea itself are not effectively preserved or utilized; and fourth, the application of partridge tea and Fu brick tea, two types of tea with combined health potential, in ice cream is still lacking, making it difficult to achieve a dual improvement in taste and efficacy.
[0005] Therefore, there is an urgent need to develop a compound tea-flavored ice cream product that is low in sugar and fat, has the dual health benefits of partridge tea and Fu brick tea, and can maintain the good texture and unique flavor of ice cream. This product has significant market value and social significance. Summary of the Invention
[0006] The purpose of this invention is to provide a low-sugar, low-fat Fu brick tea ice cream formula containing partridge tea and its preparation process, which solves the problems in the prior art where tea-flavored ice cream requires the addition of a large amount of sugar and fat to improve the taste, which deviates from the trend of healthy consumption; the single source of tea flavor leads to a thin flavor profile; the health benefits of tea are difficult to preserve or exert; and the dual health benefits of partridge tea and Fu brick tea are not applied in ice cream, making it impossible to achieve a dual improvement in taste and efficacy.
[0007] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:
[0008] A low-sugar, low-fat Fu brick tea ice cream formula containing partridge tea and its preparation process, characterized in that it comprises, by weight, the following raw material components: 20-40 parts partridge tea extract, 15-30 parts Fu brick tea extract, 8-25 parts low-fat milk base, 5-12 parts compound sweetener, 3-8 parts dietary fiber, 2-5 parts prebiotics, 2-4 parts vegetable oil, 0.2-0.5 parts emulsifier, 0.3-0.8 parts stabilizer, and 30-60 parts purified water;
[0009] The finished ice cream product has a fat content of no more than 5% and a total sugar content of no more than 5%.
[0010] The mass ratio of partridge tea extract to Fu brick tea extract is 1:(0.5-1.5) to synergistically exert dual health benefits and balance flavor profiles.
[0011] As an improvement, the preparation method of the partridge tea extract is as follows: pulverize dried partridge tea leaves through a 20-40 mesh sieve, add 15-20 times its weight of purified water, extract at 70-80℃ for 15-25 minutes, and filter to obtain a first filtrate.
[0012] Add 10-15 times its weight of purified water to the filter residue, extract at 80-90℃ for 10-15 minutes, and filter to obtain a secondary filtrate;
[0013] Combine the two filtrates to obtain the final product;
[0014] Alternatively, dried partridge tea leaves can be pulverized, added to 8-12 times their weight in hot water, and extracted at 85-95℃ for 20-30 minutes. After filtration, the mixture is concentrated to 1 / 3-1 / 2 of its original volume.
[0015] The preparation method of the Fu brick tea extract is as follows: select Fu brick tea containing "golden flower" (Eurotium cristatum), break it into small pieces, add 12-18 times its weight of purified water, extract at 90-100℃ for 20-40 minutes, and filter to obtain the filtrate.
[0016] The preparation process aims to preserve the active ingredients produced by the metabolism of *Aspergillus cristatus* in Fu brick tea.
[0017] The compound sweetener is composed of erythritol, xylitol and steviol glycosides in a weight ratio of (4-6):(3-5):(0.5-1); or the compound sweetener is composed of only erythritol.
[0018] The low-fat milk base is composed of one or more of skim milk powder, low-fat milk and whey protein powder, wherein the weight ratio of skim milk powder, low-fat milk and whey protein powder is (2-4):(5-8):(1-2) or skim milk powder is used alone;
[0019] The dietary fiber is polydextrose;
[0020] The prebiotic is one or a combination of several of the following: fructooligosaccharides, galactooligosaccharides, or inulin.
[0021] The vegetable oil is one or a combination of coconut oil, olive oil or camellia oil;
[0022] The emulsifier is selected from one or more of glyceryl monostearate, sucrose fatty acid ester, or polysorbate-80;
[0023] The stabilizer is selected from one or more of konjac flour, guar gum, CMC, or gelatin, preferably a mixture of gelatin, CMC, monostearin, and konjac flour.
[0024] A process for preparing low-sugar, low-fat Fu brick tea ice cream containing partridge tea, characterized by comprising: raw material pretreatment: preparing partridge tea extract and Fu brick tea extract according to the methods of claims 2 and 3 respectively;
[0025] Dry-mixed base material: Low-fat milk base material, compound sweetener, dietary fiber, prebiotics, emulsifier and stabilizer are dry-mixed evenly to obtain compound base material;
[0026] Tea preparation: Mix partridge tea extract, Fu brick tea extract and some purified water, heat to 50-60℃, slowly add the obtained composite base, vegetable oil and the remaining purified water while stirring continuously, and continue stirring until completely dissolved to obtain the mixed liquid.
[0027] Homogenization: The mixed liquid is heated to 65-70℃ and homogenized under a pressure of 15-20 MPa;
[0028] Sterilization and cooling: Sterilize the homogenized liquid at 80-90℃ for 15-20 seconds, and then quickly cool it to 2-6℃;
[0029] Aging: The cooled liquid is aged at 2-6℃ for 4-12 hours, including 2 hours of dynamic aging and 2-4 hours of static aging;
[0030] Freezing and Shaping: The aged liquid is placed in an ice cream freezer and frozen and expanded at -2 to -7°C, with the expansion rate controlled at 30-50%. After freezing, it is quickly shaped.
[0031] Hardening and refrigeration: The formed ice cream is rapidly hardened at -30 to -40°C for 12 to 24 hours, and then stored at -18 to -20°C.
[0032] As an improvement, in the formulation of the tea emulsifier and stabilizer, by controlling the specific ratio and addition order of partridge tea extract and Fu brick tea extract, the synergistic effect of the two tea polyphenols is utilized to enhance the taste, thereby achieving a smooth taste without the need to add a large amount of sucrose and fat.
[0033] As an improvement, the sterilization temperature of the liquid is controlled at 80-85℃ and the time does not exceed 20 seconds, or sterilization is carried out at 85-90℃ for 15-20 seconds, so as to ensure food safety while preserving the polyphenols of partridge tea and the heat-sensitive active ingredients of *Eurotium cristatum* in Fu brick tea to the greatest extent.
[0034] As an improvement, during the freezing process, the discharge temperature is strictly controlled between -5°C and -7°C to ensure that the ice cream has a delicate texture and maintains good resistance to melting in a low-fat state.
[0035] As an improvement, this ice cream not only has a total sugar content of less than 5% and a fat content of less than 5%, but also retains the heat-clearing and dampness-removing polyphenols of partridge tea and the antibacterial and lipid-lowering active ingredients produced by the metabolism of *Aspergillus cristatus* in Fu brick tea.
[0036] The beneficial effects of this invention are as follows: By using a specific ratio of partridge tea and Fu brick tea extracts, the synergistic effect of tea polyphenols is utilized to mask the bitterness, achieving a smooth taste and rich flavor with low sugar (≤5%) and low fat (≤5%). The process employs low-temperature short-time sterilization and precise freezing control, effectively preserving the heat-clearing and dampness-removing components of partridge tea and the antibacterial and lipid-lowering activities of the "golden flower" of Fu brick tea. The product has dual health benefits, solving the problems of high sugar and fat, lack of function, and single flavor in traditional tea-flavored ice cream, meeting the needs of healthy consumption, and possessing significant market value as a local tourism specialty food of Hainan. Detailed Implementation
[0037] 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.
[0038] 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.
[0039] 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.
[0040] 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 obvious to those skilled in the art. This application specification and embodiments are merely exemplary.
[0041] A low-sugar, low-fat Fu brick tea ice cream formula containing partridge tea and its preparation process are characterized by comprising, by weight, the following raw material components: 20-40 parts partridge tea extract, 15-30 parts Fu brick tea extract, 8-25 parts low-fat milk base, 5-12 parts compound sweetener, 3-8 parts dietary fiber, 2-5 parts prebiotics, 2-4 parts vegetable oil, 0.2-0.5 parts emulsifier, 0.3-0.8 parts stabilizer, and 30-60 parts purified water; the fat content of the finished ice cream is not higher than 3%, and the total sugar content is not higher than 5%; the mass ratio of partridge tea extract to Fu brick tea extract is 1:(0.5-1.5) to synergistically exert dual health benefits and balance flavor levels.
[0042] The preparation method of partridge tea extract is as follows: Pulverize dried partridge tea leaves through a 20-40 mesh sieve, add 15-20 times its weight of purified water, and extract at 70-80℃ for 15-25 minutes. Filter to obtain a first filtrate. Add 10-15 times its weight of purified water to the residue, and extract at 80-90℃ for 10-15 minutes. Filter to obtain a second filtrate. Combine the two filtrates to obtain the final product. Alternatively, pulverize dried partridge tea leaves, add 8-12 times its weight of hot water, and extract at 85-95℃ for 20-30 minutes. Filter and concentrate to 1 / 3-1 / 2 of the original volume.
[0043] The preparation method of Fu brick tea extract is as follows: select Fu brick tea containing "golden flower" (Eurotium cristatum) and break it into small pieces, add 12-18 times its weight of purified water, extract at 90-100℃ for 20-40 minutes, and filter to obtain the filtrate; this preparation process aims to retain the active ingredients produced by the metabolism of Eurotium cristatum in Fu brick tea.
[0044] The compound sweetener is composed of erythritol, xylitol and steviol glycosides in a weight ratio of (4-6):(3-5):(0.5-1); or the compound sweetener is composed of only erythritol; the low-fat milk base is composed of one or more of skim milk powder, low-fat milk and whey protein powder, wherein the weight ratio of skim milk powder, low-fat milk and whey protein powder is (2-4):(5-8):(1-2) or skim milk powder is used alone; the dietary fiber is polydextrose; the prebiotic is one or more of fructooligosaccharides, galactooligosaccharides or inulin.
[0045] The vegetable oil is one or a combination of coconut oil, olive oil or camellia oil; the emulsifier is selected from one or a combination of glyceryl monostearate, sucrose fatty acid ester or polysorbate-80; the stabilizer is selected from one or a combination of konjac flour, guar gum, CMC or gelatin, preferably a combination of gelatin, CMC, monostearate and konjac flour.
[0046] A process for preparing low-sugar, low-fat Fu brick tea ice cream containing partridge tea, characterized by comprising: raw material pretreatment: preparing partridge tea extract and Fu brick tea extract according to the methods of claims 2 and 3 respectively; dry-mixed base material: dry-mixing low-fat milk base material, compound sweetener, dietary fiber, prebiotics, emulsifier and stabilizer evenly to obtain a compound base material; tea infusion preparation: mixing partridge tea extract, Fu brick tea extract and a portion of purified water, heating to 50-60℃, slowly adding the obtained compound base material, vegetable oil and remaining purified water while continuously stirring until completely dissolved to obtain a mixed liquid; homogenization: heating the mixed liquid to 65-70℃, and homogenizing at 15-20℃. Homogenization is performed under MPa pressure; sterilization and cooling: the homogenized liquid is sterilized at 80-90℃ for 15-20 seconds, and then rapidly cooled to 2-6℃; aging: the cooled liquid is aged at 2-6℃ for 4-12 hours, including 2 hours of dynamic aging and 2-4 hours of static aging; freezing and shaping: the aged liquid is placed in an ice cream freezer and frozen and expanded at -2 to -7℃, with the expansion rate controlled at 30-50%, and then rapidly shaped after freezing; hardening and refrigeration: the shaped ice cream is rapidly hardened at -30 to -40℃ for 12-24 hours, and then stored at -18 to -20℃.
[0047] In the tea infusion emulsifier and stabilizer formulation, by controlling the specific ratio and addition order of partridge tea extract and Fu brick tea extract, the synergistic effect of tea polyphenols is utilized to enhance the taste, thus achieving a smooth flavor without the need for adding large amounts of sucrose and fat. The sterilization temperature of the liquid is controlled at 80-85℃ for no more than 20 seconds, or at 85-90℃ for 15-20 seconds, to ensure food safety while maximizing the preservation of polyphenols from partridge tea and the heat-sensitive active ingredients of *Aspergillus cristatus* in Fu brick tea. During the freezing process, the discharge temperature is strictly controlled between -5℃ and -7℃ to ensure a delicate ice cream texture and good anti-melting properties in a low-fat state. This ice cream not only has a total sugar content of less than 5% and a fat content of less than 5%, but also retains the heat-clearing and dampness-removing polyphenols of partridge tea and the antibacterial and lipid-lowering active ingredients produced by the metabolism of *Aspergillus cristatus* in Fu brick tea.
[0048] In the process, partridge tea extract (made by repeatedly or individually extracting dried tea leaves with hot water, filtering, and concentrating) and Fu brick tea extract (made by crushing Fu brick tea containing "golden flowers," extracting at high temperature, filtering, and vacuum concentrating to retain active ingredients) were prepared separately. Then, low-fat milk base, compound sweetener, dietary fiber, prebiotics, emulsifiers, and stabilizers were dry-mixed to obtain a compound base. This compound base was then dissolved with the mixed tea broth and some purified water at 50-60℃. Vegetable oil and the remaining purified water were added to form a mixed solution. The solution was then heated to 65-70℃ for 15-20 minutes. The mixture is homogenized under high pressure at MPa and sterilized at 80-90℃ for 15-20 seconds, then rapidly cooled to 2-6℃. The cooled mixture needs to undergo aging treatment (including dynamic and static aging) for 4-12 hours. After that, it is frozen and expanded in an ice cream freezer at -2 to -7℃ (controlling the expansion rate to 30-50%) and shaped. Finally, the shaped product is placed at -30 to -40℃ for rapid hardening for 12-24 hours and stored at -18 to -20℃. The final product is a low-sugar, low-fat, compound tea-flavored ice cream with a total sugar content of no more than 5% and a fat content of no more than 5%, and with dual health benefits.
[0049] Partridge tea and Fu brick tea, or their extracts, may be dried into powder and added to ice cream powder, or, depending on market demand, either a decoction or powder extract may be added alone. The partridge tea extract and Fu brick tea extract in this invention are not limited to liquid form. In actual production applications, the extracts can also be processed into solid powders through spray drying, freeze drying, or other suitable processes and added to the ice cream base. Furthermore, depending on differences in product flavor design or functional requirements, those skilled in the art may choose to use partridge tea extract (or its powder) alone, Fu brick tea extract (or its powder) alone, or a decoction or compound powder of the two mixed in any proportion.
[0050] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A low-sugar, low-fat Fu brick tea ice cream containing partridge tea, characterized in that, include: By weight, it includes the following raw material components: 20-40 parts partridge tea extract, 15-30 parts Fu brick tea extract, 8-25 parts low-fat milk base, 5-12 parts compound sweetener, 3-8 parts dietary fiber, 2-5 parts prebiotics, 2-4 parts vegetable oil, 0.2-0.5 parts emulsifier, 0.3-0.8 parts stabilizer, and 30-60 parts purified water; The finished ice cream product has a fat content of no more than 5% and a total sugar content of no more than 5%. The mass ratio of partridge tea extract to Fu brick tea extract is 1:(0.5-1.5) to synergistically exert dual health benefits and balance flavor profiles.
2. The low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 1, characterized in that, The preparation method of the partridge tea extract is as follows: pulverize dried partridge tea leaves through a 20-40 mesh sieve, add 15-20 times its weight of purified water, extract at 70-80℃ for 15-25 minutes, and filter to obtain a first filtrate. Add 10-15 times its weight of purified water to the filter residue, extract at 80-90℃ for 10-15 minutes, and filter to obtain a secondary filtrate. Combine the two filtrates to obtain the final product; Alternatively, dried partridge tea leaves can be pulverized, added to 8-12 times their weight in hot water, and steeped at 85-95℃ for 20-30 minutes. After filtration, the mixture is concentrated to 1 / 3-1 / 2 of its original volume.
3. The low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 2, characterized in that, The preparation method of the Fu brick tea extract is as follows: select Fu brick tea containing "golden flower" (Eurotium cristatum), break it into small pieces, add 12-18 times its weight of purified water, extract at 90-100℃ for 20-40 minutes, and filter to obtain the filtrate. The preparation process aims to preserve the active ingredients produced by the metabolism of *Aspergillus cristatus* in Fu brick tea.
4. The low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 3, characterized in that, The compound sweetener is composed of erythritol, xylitol and steviol glycosides in a weight ratio of (4-6):(3-5):(0.5-1); or the compound sweetener is composed of only erythritol. The low-fat milk base is composed of one or more of skim milk powder, low-fat milk and whey protein powder, wherein the weight ratio of skim milk powder, low-fat milk and whey protein powder is (2-4):(5-8):(1-2) or skim milk powder is used alone; The dietary fiber is polydextrose or inulin; The prebiotic is one or a combination of several of the following: fructooligosaccharides, galactooligosaccharides, or inulin.
5. A low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 4, characterized in that, The vegetable oil is one or a combination of several of coconut oil, olive oil or camellia oil; The emulsifier is selected from one or more of glyceryl monostearate, sucrose fatty acid ester, or polysorbate-80; The stabilizer is selected from one or more of konjac flour, guar gum, CMC, or gelatin, preferably a mixture of gelatin, CMC, monostearin, and konjac flour.
6. The preparation process of a low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 5, characterized in that, Includes: raw material pretreatment: preparing partridge tea extract and Fu brick tea extract according to the methods of claims 2 and 3 respectively; Dry-mixed base material: Low-fat milk base material, compound sweetener, dietary fiber, prebiotics, emulsifier and stabilizer are dry-mixed evenly to obtain compound base material; Tea preparation: Mix partridge tea extract, Fu brick tea extract and some purified water, heat to 50-60℃, slowly add the obtained composite base, vegetable oil and the remaining purified water while stirring continuously, and continue stirring until completely dissolved to obtain the mixed liquid. Homogenization: The mixed liquid is heated to 65-70℃ and homogenized under a pressure of 15-20 MPa; Sterilization and cooling: Sterilize the homogenized liquid at 80-90℃ for 15-20 seconds, and then quickly cool it to 2-6℃; Aging: The cooled liquid is aged at 2-6℃ for 4-12 hours, including 2 hours of dynamic aging and 2-4 hours of static aging; Freezing and Shaping: The aged liquid is placed in an ice cream freezer and frozen and expanded at -2 to -7°C, with the expansion rate controlled at 30-50%. After freezing, it is quickly shaped. Hardening and refrigeration: The formed ice cream is rapidly hardened at -30 to -40°C for 12 to 24 hours, and then stored at -18 to -20°C.
7. The preparation process of a low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 6, characterized in that, In the tea soup blending emulsifier and stabilizer, by controlling the specific ratio and addition order of partridge tea extract and Fu brick tea extract, the synergistic effect of the two tea polyphenols is used to mask and improve the taste, thus achieving a smooth taste without the need to add a large amount of sucrose and fat.
8. The preparation process of a low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 7, characterized in that, The sterilization temperature of the liquid is controlled at 80-85℃ and the time does not exceed 20 seconds, or sterilization is carried out at 85-90℃ for 15-20 seconds, so as to ensure food safety while preserving the polyphenols of partridge tea and the thermosensitive active ingredients of *Eurotium cristatum* in Fu brick tea to the greatest extent.
9. The preparation process of a low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 8, characterized in that, During the freezing process, the discharge temperature is strictly controlled between -5℃ and -7℃ to ensure that the ice cream has a delicate texture and maintains good resistance to melting in a low-fat state.
10. A low-sugar, low-fat Fu brick tea ice cream containing partridge tea according to claim 9, characterized in that, This ice cream not only has a total sugar content of less than 5% and a fat content of less than 5%, but also retains the heat-clearing and dampness-removing polyphenols of partridge tea and the antibacterial and lipid-lowering active ingredients produced by the metabolism of Aspergillus cristatus in Fu tea.