Huangqin and corn silk compound fruit tea beverage and preparation method thereof

Abstract

The application discloses a kind of polygonatum corn silk composite fruit tea beverage and preparation method thereof, it is related to food and beverage field, by the following raw materials is prepared by volume fraction: polygonatum extract 10-25 parts, corn silk extract 5-15 parts, fruit juice / extract 5-20 parts, tea extract 15-35 parts.The volume ratio of the polygonatum extract and corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract and corn silk extract is not less than 0.8:1.The polygonatum corn silk composite fruit tea beverage and preparation method thereof are confirmed by sensory test, the volume ratio of fruit juice and corn silk extract is greater than or equal to 0.8:1, the grassy smell of corn silk is effectively masked, the product presents coordinated fruit aroma and tea aroma, and the taste is smooth.

Description

Technical Field

[0001] This invention relates to food and beverage technology, specifically to a compound fruit tea beverage made from Polygonatum odoratum and corn silk, and its preparation method. Background Technology

[0002] Polygonatum sibiricum, a perennial herb belonging to the genus Polygonatum in the family Liliaceae, is a traditional Chinese medicine and food homology substance. It is rich in polysaccharides, saponins, flavonoids, and other active ingredients, possessing effects such as lowering blood pressure, blood sugar, and cholesterol, enhancing immunity, and anti-aging. Corn silk (Stigma Maydis), the dried style and stigma of the corn plant (a member of the Poaceae family), is rich in flavonoids, polysaccharides, and sterols, and is widely used for diuresis, lowering blood sugar, and lowering blood pressure. The combination of these two ingredients to develop functional beverages has broad market prospects.

[0003] However, corn silk water extract has a distinct raw, grassy smell, which is difficult to effectively mask using traditional methods of adding sugar and acid, resulting in a rough and astringent taste and a bitter aftertaste. Summary of the Invention

[0004] The purpose of this invention is to provide a compound fruit tea beverage made from Polygonatum and corn silk and its preparation method, so as to solve the problem that the existing technology of adding sugar and acid is difficult to mask the raw grassy smell and grassy taste, and leads to a deterioration in the taste of the product.

[0005] To achieve the above objectives, this invention first conducted an in-depth study on the flavor defects and precipitation mechanisms of corn silk extract. The study found that the fishy odor of corn silk mainly originates from medium- and long-chain fatty acids and pyrazine compounds. By introducing specific proportions of fruits rich in ester aroma components (such as pears and green grapes) and teas rich in terpenoids (such as Tieguanyin and jasmine tea), the synergistic masking effect of these aroma compounds can significantly reduce the perceived fishy odor. Simultaneously, by introducing sodium bicarbonate to adjust the pH of the system to a specific range, the aggregation of polyphenol-protein complexes can be inhibited. Combined with the steric hindrance effect of sodium carboxymethyl cellulose (CMC), the precipitation problem that occurs when corn silk extract is mixed with tea extract and organic acids can be effectively solved.

[0006] The technical solution adopted in this invention is as follows:

[0007] This invention provides the following technical solution: a compound fruit tea beverage made from Polygonatum and corn silk, prepared by volume from the following raw materials: 10-25 parts Polygonatum extract, 5-15 parts corn silk extract, 5-20 parts fruit juice / extract, and 15-35 parts tea extract. The volume ratio of the Polygonatum extract to the corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract to the corn silk extract is not less than 0.8:1.

[0008] The ratio of fruit juice to corn silk should be no less than 0.8:1, which is a key threshold to ensure that the fishy smell of corn silk is masked; if it is lower than this value, the fishy smell will be revealed and the risk of sedimentation will increase.

[0009] Furthermore, the volume ratio of the Polygonatum extract to the corn silk extract is 1:0.4-1:1.0.

[0010] Furthermore, the Polygonatum mentioned is processed Polygonatum;

[0011] The preparation method of the Polygonatum extract is as follows: Polygonatum and water are mixed at a material-to-liquid ratio of 1:15-1:25 (kg / L), and extracted in a water bath at 75-85℃ for 50-70 minutes. After filtration, the Polygonatum extract is obtained.

[0012] The preparation characteristics of the Polygonatum extract are as follows: Polygonatum is prepared by nine steaming and nine processing methods, preferably mixed with water at a material-to-liquid ratio of 1:20 (kg / L), and extracted in a water bath at 80℃ for 60 min.

[0013] The nine-steaming and nine-processing technique removes the numbing sensation of raw Polygonatum odoratum and imparts a sweet caramel aroma to it.

[0014] Furthermore, the preparation method of the corn silk extract is as follows: dry corn silk is mixed with water at a material-to-liquid ratio of 1:80-1:120 (kg / L), extracted at 85-95℃ for 20-30 minutes, filtered, and the corn silk extract is obtained.

[0015] Preferably, dried corn silk is mixed with water at a ratio of 1:100 (kg / L) and extracted at 90°C for 25 minutes. Under these parameters, the flavonoid dissolution rate is high and the dissolution of fishy-smelling substances is controllable.

[0016] Furthermore, the fruit is selected from one or more of hawthorn, pear, green grape, blueberry, mulberry, and apple;

[0017] The tea leaves are selected from one of Tieguanyin, jasmine tea, and rose tea.

[0018] To ensure color stability, the fruits need to undergo color-protecting treatment before juicing: pears are soaked in 1.5% saline solution; green grapes are soaked in 0.5% vitamin C solution.

[0019] Furthermore, the fruit is a combination of hawthorn and pear, and the tea is Tieguanyin;

[0020] By volume, the ingredients are: 15 parts Tieguanyin tea soup, 12 parts Polygonatum extract, 8 parts corn silk extract, 5 parts hawthorn extract, and 5 parts pear juice.

[0021] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:1.

[0022] Furthermore, the fruit is green grape, and the tea is jasmine tea;

[0023] By volume, 20 parts jasmine tea infusion, 10 parts polygonatum extract, 8 parts corn silk extract, and 15 parts green grape juice;

[0024] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:1.

[0025] Furthermore, the fruit is blueberry, and the tea is jasmine tea;

[0026] By volume, there are 33 parts jasmine tea infusion, 23 parts polygonatum extract, 10 parts corn silk extract, and 10 parts blueberry juice.

[0027] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 250:1.

[0028] Furthermore, the beverage also contains 0.03%-0.10% sodium bicarbonate and 0.10%-0.30% sodium carboxymethyl cellulose by weight of the total beverage.

[0029] Preferably, the beverage further comprises 0.06% sodium bicarbonate and 0.20% sodium carboxymethyl cellulose by weight of the beverage. Sodium bicarbonate adjusts the pH of the system to 5.0-5.5, which is far from the isoelectric point of tea polyphenols-proteins, greatly reducing the tendency for complexation and precipitation. CMC forms a protective colloid, further inhibiting particle aggregation.

[0030] The present invention also provides a method for preparing the above-mentioned beverage, comprising the following steps:

[0031] S1. Add the processed Polygonatum sibiricum to purified water at a material-to-liquid ratio of 1:20 (kg / L), extract in an 80℃ water bath for 60 minutes, filter, and obtain Polygonatum sibiricum extract.

[0032] Preferably, the filtration uses four layers of gauze.

[0033] S2. Add water to the dried corn silk at a ratio of 1:100 (kg / L), extract at 90℃ for 25 minutes, filter, and obtain corn silk extract.

[0034] Preferably, the filtration uses four layers of gauze.

[0035] S3. After adding water to the fruit, juice it or extract it, filter it, and obtain the fruit juice / extract.

[0036] Take fresh fruits, wash, remove pits, cut into pieces, and treat for color protection; add water to hawthorn at a ratio of 1:10 (kg / L) and bathe in a 90℃ water bath for 40 minutes; juice pear and green grape at a ratio of 1:1 (kg / L); juice blueberry and mulberry at a ratio of 1:4 (kg / L); juice apple at a ratio of 1:2 (kg / L); filter with four layers of gauze and set aside.

[0037] S4. Boil or soak tea leaves in water, filter, and obtain tea extract;

[0038] Preferably, Tieguanyin tea is decocted in boiling water at a ratio of 1:25 (kg / L) for 30 minutes; jasmine tea or rose tea is steeped in boiling water at a ratio of 1:50 (kg / L) for 4 minutes; and then filtered through two layers of gauze for later use.

[0039] S5. Mix the extracts obtained from S1 to S4 in proportion, add sweetener, acidity regulator, sodium bicarbonate and sodium carboxymethyl cellulose, stir evenly to obtain homogenized mixture;

[0040] Mixing and blending: Mix the S1-S4 extracts according to the formula volume ratio, add white sugar and citric acid to adjust the sugar-acid ratio, add sodium bicarbonate and sodium carboxymethyl cellulose, and stir evenly.

[0041] S6. Homogenize the mixture, fill it into containers, sterilize it at 85-95℃ for 10-20 minutes, and then cool it to obtain the final product.

[0042] Preferably, the product is obtained by homogenization at 25 MPa, filling, sterilization at 90°C for 15 minutes, and cooling.

[0043] Compared with the prior art, the present invention provides a compound fruit tea beverage of Polygonatum and corn silk and its preparation method. Sensory experiments have confirmed that the volume ratio of fruit juice to corn silk extract is ≥0.8:1, the grassy smell of corn silk is effectively masked, the product presents a harmonious fruit and tea aroma, and has a smooth taste. Attached Figure Description

[0044] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0045] Figure 1 This is a schematic diagram of a method for preparing a compound fruit tea beverage made from Polygonatum odoratum and corn silk, provided in an embodiment of the present invention. Detailed Implementation

[0046] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0047] A compound fruit tea beverage made from Polygonatum and corn silk, by volume, is prepared from the following raw materials: 10-25 parts Polygonatum extract, 5-15 parts corn silk extract, 5-20 parts fruit juice / extract, and 15-35 parts tea extract.

[0048] The volume ratio of Polygonatum extract to corn silk extract is 1:0.2-1:1.5, and the volume ratio of fruit juice / extract to corn silk extract is not less than 0.8:1.

[0049] The volume ratio of Polygonatum extract to corn silk extract is 1:0.4-1:1.0.

[0050] Polygonatum is processed Polygonatum;

[0051] The preparation method of Polygonatum extract is as follows: Polygonatum and water are mixed at a material-to-liquid ratio of 1:15-1:25 (kg / L), and extracted in a water bath at 75-85℃ for 50-70 minutes. After filtration, Polygonatum extract is obtained.

[0052] The preparation method of corn silk extract is as follows: dry corn silk is mixed with water at a material-to-liquid ratio of 1:80-1:120 (kg / L), extracted at 85-95℃ for 20-30 minutes, filtered, and the corn silk extract is obtained.

[0053] The fruit is selected from one or more of the following: hawthorn, pear, green grape, blueberry, mulberry, and apple;

[0054] The tea leaves are selected from one of the following: Tieguanyin, jasmine tea, or rose tea.

[0055] The fruit is a combination of hawthorn and pear, and the tea is Tieguanyin;

[0056] By volume, the ingredients are: 15 parts Tieguanyin tea soup, 12 parts Polygonatum extract, 8 parts corn silk extract, 5 parts hawthorn extract, and 5 parts pear juice.

[0057] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:1.

[0058] The fruit is green grapes, and the tea is jasmine tea.

[0059] By volume, 20 parts jasmine tea infusion, 10 parts polygonatum extract, 8 parts corn silk extract, and 15 parts green grape juice;

[0060] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:1.

[0061] The fruit is blueberries, and the tea is jasmine tea.

[0062] By volume, there are 33 parts jasmine tea infusion, 23 parts polygonatum extract, 10 parts corn silk extract, and 10 parts blueberry juice.

[0063] The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 250:1.

[0064] The beverage also contains 0.03%-0.10% sodium bicarbonate and 0.10%-0.30% sodium carboxymethyl cellulose by weight of the beverage.

[0065] A method for preparing the above-mentioned Polygonatum and corn silk compound fruit tea beverage includes the following steps:

[0066] S1. Add water to the processed Polygonatum at a material-to-liquid ratio of 1:20 (kg / L), extract at 80℃ for 60 min, filter, and obtain Polygonatum extract;

[0067] S2. Add water to the dried corn silk at a ratio of 1:100 (kg / L), extract at 90℃ for 25 minutes, filter, and obtain corn silk extract.

[0068] S3. After adding water to the fruit, juice it or extract it, filter it, and obtain the fruit juice / extract.

[0069] S4. Boil or soak tea leaves in water, filter, and obtain tea extract;

[0070] S5. Mix the extracts obtained from S1 to S4 in proportion, add sweetener, acidity regulator, sodium bicarbonate and sodium carboxymethyl cellulose, stir evenly to obtain homogenized mixture;

[0071] S6. Homogenize the mixture, fill it into containers, sterilize it at 85-95℃ for 10-20 minutes, and then cool it to obtain the final product.

[0072] As attached Figure 1 As shown:

[0073] Example 1:

[0074] Polygonatum, Corn Silk, Hawthorn, Pear, and Tieguanyin Compound Fruit Tea Beverage (Runshan Qiuyun)

[0075] S1. Preparation of Polygonatum extract: Weigh 100g of nine-times-steamed and nine-times-processed Polygonatum, add 2L of purified water at a material-to-liquid ratio of 1:20, extract in an 80℃ water bath for 60min, filter through four layers of degreased gauze, and obtain 1.8L of Polygonatum extract. S2. Preparation of corn silk extract: Weigh 20g of dried corn silk, add 2L of purified water at a material-to-liquid ratio of 1:100, extract in an 80℃ water bath for 25min, filter through four layers of degreased gauze, and obtain 1.9L of corn silk extract. S3. Preparation of fruit juice / extract: Wash and pit hawthorn, take 100g, add 1L of purified water at a material-to-liquid ratio of 1:10, incubate in a 90℃ water bath for 40min, and filter to obtain 0.9L of hawthorn extract; wash and cut pear into pieces, soak in 1.5% saline solution for 10min to protect color, take 200g, add 200mL of purified water at a material-to-liquid ratio of 1:1, juice, and filter to obtain 0.35L of pear juice. S4. Preparation of Tea Extract: Weigh 20g of Tieguanyin tea leaves, add 500mL of boiling water at a material-to-liquid ratio of 1:25, and simmer for 30 minutes. Filter through two layers of gauze to obtain 0.45L of Tieguanyin tea soup. S5. Mixing and Blending: Mix 300mL of Tieguanyin tea soup, 240mL of Polygonatum extract, 160mL of corn silk extract, 100mL of hawthorn extract, and 100mL of pear juice (i.e., a volume ratio of 15:12:8:5:5). Add white sugar and citric acid to adjust the sugar-to-acid ratio to 80:1. Add 0.06% sodium bicarbonate and 0.20% sodium carboxymethyl cellulose by total mass, stir well, and bring the volume to 1L. S6. Homogenization, Filling, and Sterilization: Homogenize at 25MPa, fill, and sterilize at 90℃ for 15 minutes. Cool to obtain the final product. Detailed data on the effective components and sensory evaluation of the product in this embodiment are shown in Table 1.

[0076] Table 1. Active ingredient and sensory evaluation data (mean ± standard deviation, n=10)

[0077] project Indicators / Ratings Detailed description Polygonatum polysaccharide (mg / mL) 3.12±0.15 The determination was performed using the phenol-sulfuric acid method. Total flavonoids in corn silk (mg / mL) 0.18±0.02 The sodium nitrite-aluminum nitrate colorimetric method was used for determination. Taste (weighted 35%) 18.2±0.8 The flavors are perfectly balanced between sweet and sour, smooth without any astringency, and blend the tastes of hawthorn and pear. Aroma (weighted 25%) 17.5±1.0 The aromas of Polygonatum caramel, Tieguanyin orchid, and hawthorn fruit are harmoniously blended. Color (weighted 10%) 18.0±0.5 Amber color, clear and without cloudiness Aftertaste (weighted 20%) 17.8±0.9 The aftertaste is long-lasting (≥35 seconds) and there is no residual corn silk smell. Precipitation (weighted 10%) 18.5±0.5 No stratification occurred after standing; the sedimentation rate after centrifugation was 1.1%. Weighted composite score 17.96±0.65 Excellent overall quality

[0078] Example 2: Polygonatum, Corn Silk, Green Grape, and Jasmine Flower Compound Fruit Tea Beverage

[0079] S1. Preparation of Polygonatum extract: Same as in Example 1. S2. Preparation of corn silk extract: Same as in Example 1. S3. Preparation of fruit juice / extract: Wash and pit green grapes, soak in 0.5% vitamin C solution for 5 minutes to protect color, take 300g and add 300mL of purified water at a material-to-liquid ratio of 1:1, juice, filter through four layers of gauze, and obtain 0.55L of green grape juice. S4. Preparation of tea extract: Weigh 10g of jasmine tea, add 500mL of boiling water at a material-to-liquid ratio of 1:50, soak for 4 minutes, filter to obtain 0.48L of jasmine tea infusion. S5. Mixing and Blending: Mix 300mL of jasmine tea, 150mL of Polygonatum extract, 120mL of corn silk extract, and 225mL of green grape juice (volume ratio 20:10:8:15). Add white sugar and citric acid to adjust the sugar-acid ratio to 80:1. Add 0.06% sodium bicarbonate and 0.20% sodium carboxymethyl cellulose, and bring the volume to 1L. S6. Homogenization, Filling, and Sterilization: Same as in Example 1. Detailed data on the effective ingredient detection and sensory evaluation of the product in this example are shown in Table 2.

[0080] Table 2. Active ingredient and sensory evaluation data (mean ± standard deviation, n=10)

[0081] project Indicators / Ratings Detailed description Polysaccharides from Polygonatum sibiricum (mg / mL) 2.85±0.12 The determination was performed using the phenol-sulfuric acid method. Total flavonoids in corn silk (mg / mL) 0.15±0.02 The sodium nitrite-aluminum nitrate colorimetric method was used for determination. Taste (weighted 35%) 19.1±0.7 The green grapes have a prominent sweetness and an extremely smooth texture with no astringency. Aroma (weighted 25%) 18.5±0.8 The jasmine fragrance is refreshing, the green grape aroma is rich, and the fishy smell is completely masked. Color (weighted 10%) 17.5±0.8 Pale yellow-green, clear and bright Aftertaste (weighted 20%) 18.0±1.0 The aftertaste is refreshing and long-lasting. Precipitation (weighted 10%) 18.0±0.7 Centrifugal sedimentation rate: 1.3% Weighted composite score 18.41±0.58 Excellent overall quality

[0082] Example 3: Polygonatum, Corn Silk, Blueberry, and Jasmine Compound Fruit Tea Beverage

[0083] S1. Preparation of Polygonatum extract: Same as in Example 1. S2. Preparation of corn silk extract: Same as in Example 1. S3. Preparation of fruit juice / extract: Wash blueberries, take 200g, add 800mL of purified water at a material-to-liquid ratio of 1:4, juice, and filter to obtain 0.95L of blueberry juice. S4. Preparation of tea extract: Same as in Example 2. S5. Mixing and blending: Mix 330mL of jasmine tea, 230mL of Polygonatum extract, 100mL of corn silk extract, and 100mL of blueberry juice (i.e., volume ratio of 33:23:10:10), add white sugar and citric acid to adjust the sugar-acid ratio to 250:1, add 0.06% sodium bicarbonate and 0.20% sodium carboxymethyl cellulose, and bring the volume to 1L. S6. Homogenization, filling, and sterilization: Same as in Example 1. Detailed data on the effective component detection and sensory evaluation of the product in this example are shown in Table 3.

[0084] Table of active ingredient and sensory evaluation data (mean ± standard deviation, n=10)

[0085] project Indicators / Ratings Detailed description Polysaccharides from Polygonatum sibiricum (mg / mL) 3.45±0.18 The determination was performed using the phenol-sulfuric acid method. Total flavonoids in corn silk (mg / mL) 0.14±0.02 The sodium nitrite-aluminum nitrate colorimetric method was used for determination. Taste (weighted 35%) 17.8±0.9 Blueberries have a perfect balance of sweet and tart, and a rich, smooth flavor. Aroma (weighted 25%) 17.2±1.1 The aroma is dominated by blueberry, with a subtle hint of jasmine, and no fishy smell. Color (weighted 10%) 18.5±0.5 purplish-red, translucent and glossy Aftertaste (weighted 20%) 17.5±1.0 A pleasant aftertaste with lingering fruity aroma. Precipitation (weighted 10%) 17.8±0.6 Centrifugal sedimentation rate: 1.5% Weighted composite score 17.70±0.72 Excellent overall quality

[0086] Comparative Example 1:

[0087] The difference between this comparative example and Example 1 is that corn silk extract was not added; instead, an equal volume of purified water was used. All other operations were the same. The detection and evaluation data are shown in Table 4. The results show that although the precipitation stability remained good, the lack of corn silk resulted in a thinner aroma profile and a decrease in the content of Polygonatum polysaccharides, leading to a significantly lower overall score compared to Example 1. The data in Table 4, after t-test, showed a highly significant difference in overall score compared to Example 1 (P<0.01).

[0088] Table 4. Detection and sensory evaluation data (mean ± standard deviation, n=10)

[0089] project Indicators / Ratings Detailed description Polygonatum polysaccharide (mg / mL) 2.45±0.11 Decreased content Taste (weighted 35%) 16.5±0.8 Single sense of layering Aroma (weighted 25%) 15.8±1.0 It only has fruity and tea aromas, lacking the herbal support of corn silk. Overall score 16.15±0.70 Quality decline

[0090] Comparative Example 2:

[0091] The difference between this comparative example and Example 1 is that the formula was adjusted so that the volume ratio of fruit juice to corn silk extract was 0.4:1 (i.e., the proportion of hawthorn and pear juice was reduced), while the rest of the operations were the same. The detection and evaluation data are shown in Table 5. The results show that when the proportion of fruit juice was too low, the fishy smell of corn silk could not be effectively masked, and the taste score dropped significantly to 13.2 points, indicating that a volume ratio of fruit juice / extract to corn silk extract of not less than 0.8:1 is the key threshold for ensuring flavor.

[0092] Table 5 Sensory evaluation data (mean ± standard deviation, n=10)

[0093] project score Detailed description Taste (weighted 35%) 13.2±1.2 The grassy smell is obvious, and the bitterness is prominent. Aroma (weighted 25%) 14.0±1.5 The corn silk's fishy smell overpowered the fruity aroma. Overall score 14.50±0.95 Poor quality, unacceptable

[0094] Comparative Example 3:

[0095] The difference between this comparative example and Example 1 is that sodium bicarbonate and sodium carboxymethyl cellulose were not added; all other operations were the same. The detection and evaluation data are shown in Table 6. The results showed that the product exhibited slight turbidity immediately after sterilization, and obvious flocculent precipitate appeared after 7 days of storage, with a centrifugal sedimentation rate as high as 8.5%, and extremely low color and sedimentation scores. This verifies the crucial role of the present invention in stabilizing the system.

[0096] Table 6 Sensory evaluation and stability data (mean ± standard deviation, n=10)

[0097] project Indicators / Ratings Detailed description Color (weighted 10%) 12.5±1.0 cloudy, poor gloss Precipitation (weighted 10%) 8.0±1.2 Severe stratification, with a sedimentation rate of 8.5%. Overall score 13.85±0.80 No commodity value

[0098] Comparative Example 4:

[0099] The difference between this comparative example and Example 1 is that it uses raw Polygonatum slices that have not undergone the nine-steaming and nine-processing process for direct extraction; the other operations are the same. The detection and evaluation data are shown in Table 7. The results show that the product has a strong numbing sensation on the tongue, and the taste score drops to 13.0 points. Furthermore, due to the low dissolution rate of Polygonatum polysaccharides, the content of active ingredients also decreases. This indicates that the nine-steaming and nine-processing process is a necessary step in determining the product's taste and quality.

[0100] Table 7 Sensory evaluation data (mean ± standard deviation, n=10)

[0101] project score Detailed description Taste (weighted 35%) 13.0±1.1 Strong numbing sensation on the tongue, bitter taste Aroma (weighted 25%) 14.5±1.2 The raw, green smell is obvious. Overall score 14.20±0.90 The taste is unacceptable

[0102] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A compound fruit tea beverage made from Polygonatum and corn silk, characterized in that, By volume, it is prepared from the following raw materials: 10-25 parts of Polygonatum extract, 5-15 parts of corn silk extract, 5-20 parts of fruit juice / extract, and 15-35 parts of tea extract. The volume ratio of the Polygonatum extract to the corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract to the corn silk extract is not less than 0.8:

1.

2. The Polygonatum and Corn Silk Compound Fruit Tea Beverage according to claim 1, characterized in that, The volume ratio of the Polygonatum extract to the corn silk extract is 1:0.4-1:1.

0.

3. The Polygonatum and Corn Silk Compound Fruit Tea Beverage according to claim 1, characterized in that, The Polygonatum mentioned is Polygonatum after processing; The preparation method of the Polygonatum extract is as follows: Polygonatum and water are mixed at a material-to-liquid ratio of 1:15-1:25 (kg / L), and extracted in a water bath at 75-85℃ for 50-70 minutes. After filtration, the Polygonatum extract is obtained.

4. The Polygonatum and Corn Silk Compound Fruit Tea Beverage according to claim 1, characterized in that, The method for preparing the corn silk extract is as follows: dry corn silk is mixed with water at a material-to-liquid ratio of 1:80-1:120 (kg / L), extracted at 85-95℃ for 20-30 minutes, filtered, and the corn silk extract is obtained.

5. A compound fruit tea beverage made from Polygonatum and corn silk according to claim 1, characterized in that, The fruit is selected from one or more of the following: hawthorn, pear, green grape, blueberry, mulberry, and apple. The tea leaves are selected from one of Tieguanyin, jasmine tea, and rose tea.

6. A compound fruit tea beverage made from Polygonatum and corn silk according to claim 5, characterized in that, The fruit is a combination of hawthorn and pear, and the tea is Tieguanyin; By volume, the ingredients are: 15 parts Tieguanyin tea soup, 12 parts Polygonatum extract, 8 parts corn silk extract, 5 parts hawthorn extract, and 5 parts pear juice. The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:

1.

7. A compound fruit tea beverage made from Polygonatum and corn silk according to claim 5, characterized in that, The fruit is green grape, and the tea is jasmine tea; By volume, 20 parts jasmine tea infusion, 10 parts polygonatum extract, 8 parts corn silk extract, and 15 parts green grape juice; The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 80:

1.

8. A compound fruit tea beverage made from Polygonatum and corn silk according to claim 5, characterized in that, The fruit is blueberry, and the tea is jasmine tea; By volume, there are 33 parts jasmine tea infusion, 23 parts polygonatum extract, 10 parts corn silk extract, and 10 parts blueberry juice. The beverage also contains white sugar and citric acid, with a sugar-to-acid ratio of 250:

1.

9. A compound fruit tea beverage made from Polygonatum and corn silk according to claim 1, characterized in that, The beverage also contains 0.03%-0.10% sodium bicarbonate and 0.10%-0.30% sodium carboxymethyl cellulose by weight of the beverage.

10. A method for preparing the Polygonatum and Corn Silk Compound Fruit Tea Beverage according to any one of claims 1-9, characterized in that, Includes the following steps: S1. Add water to the processed Polygonatum at a material-to-liquid ratio of 1:20 (kg / L), extract at 80℃ for 60 min, filter, and obtain Polygonatum extract; S2. Add water to the dried corn silk at a ratio of 1:100 (kg / L), extract at 90℃ for 25 minutes, filter, and obtain corn silk extract. S3. After adding water to the fruit, juice it or extract it, filter it, and obtain the fruit juice / extract. S4. Boil or soak tea leaves in water, filter, and obtain tea extract; S5. Mix the extracts obtained from S1 to S4 in proportion, add sweetener, acidity regulator, sodium bicarbonate and sodium carboxymethyl cellulose, stir evenly to obtain homogenized mixture; S6. Homogenize the mixture, fill it into containers, sterilize it at 85-95℃ for 10-20 minutes, and then cool it to obtain the final product.

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