Tea-substitute beverage with uric acid-lowering auxiliary effect

Abstract

This invention pertains to a tea substitute beverage with uric acid-lowering auxiliary effects. The beverage is prepared by separating and blending a second mother liquor and a first mother liquor. The second mother liquor is a concentrated green tea extract obtained from low-grade green tea raw materials, while the first mother liquor is a concentrated tea extract obtained from high-quality tea raw materials. The tea substitute beverage also contains purified water, erythritol, citric acid, sodium citrate, vitamin C, and sucralose. The amount of green tea extract concentrate added is set based on the EGCG content in the first washing liquid of the high-quality tea raw materials. The extract from the low-grade green tea is used for the functional input related to the uric acid-lowering auxiliary effect, while the high-quality tea extract is used for flavor output. By collecting the washing liquid, detecting its EGCG content, estimating the background functional content of the batch of raw materials, and then adjusting the blend according to the target value for each batch, it is beneficial to control the functional input of each finished product within a preset window, improving the consistency and controllability of the functional input of different batches of products.

Description

Technical Field

[0001] This invention pertains to health drinks, specifically a tea substitute that has an auxiliary effect in lowering uric acid levels. Background Technology

[0002] Tea substitutes, as convenient liquid beverages for daily consumption, have been widely used in the development of functional foods. In tea substitute products that have an auxiliary effect in lowering uric acid or assisting in the control of uric acid-related indicators, tea extracts or other functional extracts are typically added to the beverage system to give the product both functional attributes and drinking quality during daily consumption.

[0003] The prior art CN114885996A mentions a Qifeng tea with uric acid-lowering function and its preparation method, which involves pouring various extracts into tea leaves and drying them to form tea leaves with multiple extracts;

[0004] Although they proposed a solution of extracting and re-adding functional ingredients, it is difficult to control the content of functional ingredients in actual products. For most functional ingredients, excessive intake may lead to excessive stress on the liver and kidneys, and too many functional ingredients can also affect the taste of the beverage.

[0005] Therefore, the difficulty in controlling the amount of functional input per serving, the increased bitterness, and the decline in flavor caused by the addition of functional extracts are problems that existing technologies need to address. Summary of the Invention

[0006] The purpose of this invention is to provide a tea substitute with an auxiliary effect in lowering uric acid, wherein the tea substitute is formed by separating and blending a second mother liquor and a first mother liquor;

[0007] The second mother liquor is a green tea extract concentrate made from low-grade green tea raw materials, while the first mother liquor is a tea extract concentrate made from high-quality tea raw materials.

[0008] The tea substitute also contains purified water, erythritol, citric acid, sodium citrate, vitamin C, and sucralose;

[0009] The amount of green tea extract concentrate added is set based on the EGCG content in the first cleaning solution of the high-quality tea raw materials, so as to make the single-unit function input controllable.

[0010] Furthermore, based on 1000 kg of finished product, the tea substitute beverage comprises: 5.50 kg of green tea extract concentrate, 6.50 kg of Anji white tea extract concentrate, 966.20 kg of purified water, 20.00 kg of erythritol, 0.75 kg of citric acid, 0.40 kg of sodium citrate, 0.15 kg of vitamin C, and 0.02 kg of sucralose.

[0011] Furthermore, based on 1000 kg of finished product, the tea substitute beverage comprises: 5.50 kg of green tea extract concentrate, 4.20 kg of jasmine tea extract concentrate, 1.20 kg of jasmine tea aroma recovery liquid, 964.95 kg of purified water, 22.00 kg of erythritol, 0.85 kg of citric acid, 0.45 kg of sodium citrate, 0.18 kg of vitamin C, and 0.02 kg of sucralose.

[0012] Furthermore, the solid content of the green tea extract concentrate is about 30%, the solid content of the tea extract concentrate is about 20%, and the pH of the tea substitute is 4.0 to 4.3.

[0013] Furthermore, the high-quality tea raw material is Anji white tea raw material or jasmine tea raw material; the amount of green tea extract concentrate added is determined based on the single target EGCG equivalent, the estimated background EGCG value corresponding to the first washing solution, and the concentration control value of the second mother liquor.

[0014] Another object of the present invention is to provide a method for preparing the above-mentioned tea substitute, comprising the following steps:

[0015] S1. Grade the tea raw materials, using low-grade green tea raw materials as functional raw materials and high-grade tea raw materials as flavor raw materials;

[0016] S2. The high-quality tea raw materials are washed and the first washing solution is collected;

[0017] S3. Detect the EGCG content in the first cleaning solution and estimate the background functional strength of the high-quality tea raw material accordingly.

[0018] S4. Prepare a second mother liquor of green tea from the low-grade green tea raw materials, and prepare a first mother liquor of tea from the high-quality tea raw materials;

[0019] S5. Based on the single target value and the background functional strength, perform differential compensation to determine the amount of the second mother liquor of green tea to be added;

[0020] S6. Prepare a mixture of purified water, erythritol, citric acid, sodium citrate, vitamin C, sucralose, the second mother liquor of green tea, and the first mother liquor of tea.

[0021] S7. The prepared liquid is filtered, sterilized, and quantitatively filled in sequence to obtain the tea substitute.

[0022] Furthermore, the high-quality tea raw material is Anji white tea raw material; in step S2, the liquid-to-material ratio of the washing is 8:1 to 12:1, the washing temperature is 20 to 30°C, and the washing time is 30 to 90 seconds; in step S4, the second mother liquor of green tea is obtained by combining the extracts after two extractions and concentrating them, and the first mother liquor of tea is the first mother liquor of Anji white tea, which is obtained by combining the extracts after two extractions and concentrating them.

[0023] Further, the high-quality tea raw material is jasmine tea raw material; in step S2, the liquid-to-material ratio of the washing is 8:1 to 12:1, the washing temperature is 20 to 25°C, and the washing time is 20 to 60 seconds; in step S4, the second mother liquor of green tea is obtained by combining the extracts after two extractions and concentrating them, and the first mother liquor of tea is the first mother liquor of jasmine tea, which is obtained by combining the extracts after two extractions and concentrating them; the method also includes preparing a jasmine tea aroma recovery liquid, and adding the jasmine tea aroma recovery liquid to the material liquid in step S6.

[0024] Further, in step S3, the first cleaning solution is first allowed to stand and the supernatant is collected or centrifuged and the supernatant is collected. Then, the supernatant is filtered through a 0.22 μm filter membrane, and the EGCG content in the supernatant is detected by HPLC-UV method.

[0025] Furthermore, in step S5, the target EGCG equivalent for a single unit is first set, and then the background EGCG value is estimated based on the EGCG content in the first cleaning solution. This determines the functional equivalent that needs to be added per unit, and the amount of the second green tea mother liquor added is determined in conjunction with the concentration control value of the second green tea mother liquor.

[0026] The beneficial effects achieved by the present invention using the above structure are as follows:

[0027] This invention employs a technical approach of separating and blending the additional functional mother liquor with the original mother liquor. Low-grade green tea extract is used to handle the functional input related to the auxiliary effect of lowering uric acid, while high-quality tea extract is used to handle the flavor output. By collecting the first washing liquid of high-quality raw materials, detecting the EGCG content, estimating the background functional intensity of the batch of raw materials, and then making differential compensation blends based on the target value of each batch, it is beneficial to control the functional input of each finished product within a preset window, thereby improving the consistency and controllability of the functional input of different batches of products.

[0028] This invention does not enhance functionality by simply increasing the amount of functional extracts added. Instead, it separates the functional and flavor components, so that while meeting the requirements for assisting in the control of uric acid-related indicators, it reduces the risk of increased bitterness and decreased flavor caused by excessive addition of functional extracts. This approach helps to balance the uric acid-lowering auxiliary effect of liquid tea substitutes with drinking quality. Detailed Implementation

[0029] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0030] The core of this invention lies in first preparing a second mother liquor that bears the functional input and a first mother liquor that bears the flavor output, then collecting the first cleaning liquid of high-quality raw materials and detecting the EGCG content therein to estimate the background functional strength of this batch of high-quality raw materials, and then adjusting the differential compensation according to the single target value, and finally obtaining the finished product through filtration, sterilization and quantitative filling.

[0031] In one embodiment, the single-volume filling volume is a parameter to be determined; the single-volume target EGCG equivalent is a parameter to be determined; the conversion factor or conversion model between the cleaning fluid EGCG and the background functional strength is a parameter to be determined; and the second mother liquor concentration control value is a parameter to be determined. These are parameters to be determined; the upper and lower limits of the single-piece function input window are also parameters to be determined. These parameters can be set according to the target product positioning, filling specifications, and function input control requirements.

[0032] In Example 1, a functional and refreshing liquid tea substitute is provided, using low-grade green tea as the functional ingredient and high-quality Anji white tea as the flavor ingredient.

[0033] First, the raw materials are graded, with lower-grade green tea raw materials used as functional raw materials and high-quality Anji white tea raw materials used as flavor raw materials.

[0034] The high-quality Anji white tea raw materials are then washed. The liquid-to-material ratio is controlled at 8:1 to 12:1, the washing temperature is controlled at 20 to 30°C, and the washing is gently stirred for 30 to 90 seconds. The first washing liquid is collected separately for later use.

[0035] The first cleaning solution was allowed to stand or centrifuged for clarification, then filtered through a 0.22 μm filter, and the EGCG content was detected by HPLC-UV method.

[0036] Based on the test results, and combined with the conversion factor or conversion model between the cleaning solution EGCG and the background functional strength, the background functional strength of this batch of Anji white tea raw materials is estimated as the estimated value of background EGCG. The conversion factor or conversion model is a parameter to be determined.

[0037] Low-grade green tea raw materials were added to the extraction medium at a material-to-liquid ratio of 1:12 and extracted at 80°C for 25 min; then a second extraction was performed with material-to-liquid ratio of 1:10, 80°C, and 20 min.

[0038] After combining the two extracts, the mixture was sequentially filtered through a 100-mesh filter, centrifuged for clarification, and then microfiltered at 0.45 μm. Subsequently, it was concentrated under vacuum at a temperature below 55°C to control the solid content of the resulting second mother liquor of green tea to approximately 30%.

[0039] High-quality Anji white tea raw materials were added to the extraction medium at a material-to-liquid ratio of 1:15 and extracted at 60°C for 12 min; then a second extraction was performed under the following conditions: material-to-liquid ratio of 1:12, 60°C, and 10 min.

[0040] After combining the two extracts, the mixture was sequentially filtered through a 100-mesh filter, centrifuged for clarification, and then microfiltered at 0.45 μm. Subsequently, it was concentrated under vacuum at a temperature below 50°C to control the solid content of the first mother liquor of Anji white tea to approximately 20%.

[0041] In this embodiment, the equivalent of a single target EGCG unit is denoted as... , The function input can be set according to the target single-unit function input, and can be constrained by the upper limit and lower limit of the single-unit function input window. Both the upper and lower limits are undetermined parameters. The baseline EGCG estimate obtained from the first cleaning fluid test results is denoted as... The functional equivalent that needs to be added per unit Calculate using the following formula:

[0042]

[0043] Furthermore, the amount of the second mother liquor added from green tea Calculate using the following formula:

[0044]

[0045] in, For a single target EGCG equivalent, This is an estimate of the baseline EGCG value. For each unit of functional equivalent that needs to be replenished, This refers to the amount of the second mother liquor added for a single serving of green tea. This is the concentration control value for the second mother liquor of green tea. This is a parameter to be determined. In actual production, the amount added per unit can be converted into the total amount added during batch mixing, based on the set value of the single-unit filling volume of the finished product as the parameter to be determined.

[0046] In this embodiment, the composition of the liquid tea substitute beverage is as follows, based on 1000 kg of finished product:

[0047] Component Name Added amount Green tea extract concentrate 5.50 kg Anji White Tea Extract Concentrate 6.50 kg Purified water 966.20 kg Erythritol 20.00 kg Citric acid 0.75 kg Sodium citrate 0.40 kg Vitamin C 0.15 kg Sucralose 0.02 kg

[0048] During preparation, first add approximately 70% purified water to the mixing tank, maintaining the mixing temperature at 45–50°C. Then, add erythritol, citric acid, sodium citrate, vitamin C, and sucralose sequentially, stirring until dissolved. Next, add the second mother liquor of green tea according to the differential compensation calculation, followed by the first mother liquor of Anji white tea, and finally replenish the remaining purified water. After completing the addition, circulate and mix for 20–30 minutes, adjusting the system pH to 4.1–4.3.

[0049] After the prepared liquid is filtered through a 1.0 μm filter, it is instantaneously sterilized at 95°C for 30 seconds; then it is hot-filled at around 85°C, inverted for 20-30 seconds, and then cooled and packaged to obtain the finished liquid tea substitute.

[0050] In Example 2, a functional and floral-modified liquid tea substitute is provided, using low-grade green tea as the functional ingredient and high-quality jasmine tea as the flavor ingredient.

[0051] First, the raw materials are graded, with lower-grade green tea raw materials used as functional ingredients and high-quality jasmine tea raw materials used as flavor ingredients.

[0052] The high-quality jasmine tea raw materials are then washed. The liquid-to-material ratio is controlled at 8:1 to 12:1, the washing temperature is controlled at 20 to 25°C, and the washing is performed gently for 20 to 60 seconds. The first washing liquid is collected for later use.

[0053] After clarifying and filtering the first cleaning solution, the EGCG content was detected by HPLC-UV method.

[0054] Specifically, the collected first cleaning solution is pretreated to remove suspended impurities and insoluble particles. Then, the supernatant is taken. This can be done by allowing the first cleaning solution to stand, or by centrifuging the first cleaning solution and taking the supernatant.

[0055] The resulting supernatant was then filtered through a microporous membrane, preferably a 0.22 μm membrane, to obtain a cleaning solution sample for testing.

[0056] If necessary, the cleaning solution sample can be appropriately diluted according to the detection linear range.

[0057] The treated cleaning solution sample was analyzed using HPLC-UV. During the analysis, EGCG standard was prepared as a standard solution, and an EGCG standard curve was established. The cleaning solution sample was then injected for analysis. Based on the retention characteristics and peak area of ​​the EGCG chromatographic peak in the sample, comparison and quantitative calculation were performed with the standard solution to obtain the EGCG content in the first cleaning solution.

[0058] Based on the test results, and combined with the conversion factor or conversion model between the cleaning solution EGCG and the background functional strength, the background functional strength of this batch of jasmine tea raw materials is estimated as the background EGCG estimated value. The conversion factor or conversion model is a parameter to be determined.

[0059] Low-grade green tea raw materials were added to the extraction medium at a material-to-liquid ratio of 1:12 and extracted at 80°C for 25 min; then a second extraction was performed at 80°C for 20 min.

[0060] After extraction, the extract was filtered, centrifuged and microfiltered, and then vacuum concentrated at below 55°C to control the solid content of the resulting second mother liquor of green tea to about 30%.

[0061] High-quality jasmine tea raw materials were added to the extraction medium at a material-to-liquid ratio of 1:12 and extracted at 55°C for 10 minutes; then a second extraction was performed at 50°C for 8 minutes.

[0062] After combining the two extracts, the mixture was sequentially filtered through a 100-mesh filter, centrifuged for clarification, and then microfiltered at 0.45 μm. Subsequently, it was concentrated under vacuum at a temperature below 45°C to control the solid content of the first mother liquor of jasmine tea to approximately 20%.

[0063] Preferably, the volatile aromas from the jasmine tea extraction process are recovered at low temperatures.

[0064] Specifically, the process can be carried out under reduced pressure at 45–50°C for 10–15 minutes, and the condensate can be collected as a jasmine tea aroma recovery liquid for later use.

[0065] In this embodiment, the equivalent of a single target EGCG unit is denoted as... , It can be set according to the target single function input, and can be constrained by the upper limit and lower limit of the single function input window. The upper limit and lower limit of the window are both undetermined parameter bits.

[0066] The baseline EGCG estimate obtained from the test results of the first cleaning fluid is denoted as: The functional equivalent that needs to be added per unit Calculate using the following formula:

[0067]

[0068] Furthermore, the amount of the second mother liquor added from green tea Calculate using the following formula:

[0069]

[0070] in, For a single target EGCG equivalent, This is an estimate of the baseline EGCG value. For each unit of functional equivalent that needs to be replenished, This refers to the amount of the second mother liquor added for a single serving of green tea. This is the concentration control value for the second mother liquor of green tea. These are the parameters to be determined.

[0071] In actual production, the amount added per unit can be converted into the total amount added during batch mixing, based on the set value of the single-unit filling volume of the finished product as the parameter to be determined.

[0072] Component Name Added amount Green tea extract concentrate 5.50 kg Jasmine tea extract concentrate 4.20 kg Jasmine tea aroma recovery liquid 1.20 kg Purified water 964.95 kg Erythritol 22.00 kg Citric acid 0.85 kg Sodium citrate 0.45 kg Vitamin C 0.18 kg Sucralose 0.02 kg

[0073] When preparing the mixture, first add about 70% purified water to the mixing tank and control the mixing temperature at 40-45°C; then add erythritol, citric acid, sodium citrate, vitamin C and sucralose in sequence and stir to dissolve.

[0074] Then, according to the difference compensation calculation result, add the second mother liquor of green tea, and then add the first mother liquor of jasmine tea; preferably, add jasmine tea aroma recovery liquid; finally, add the remaining purified water.

[0075] After feeding, circulate and mix for 20–30 minutes, and adjust the pH of the system to 4.0–4.2.

[0076] After the prepared liquid is filtered through a 1.0 μm filter, it is instantaneously sterilized at 92–95°C for 20–25 seconds. Then, it is hot-filled at 82–85°C, inverted for about 20 seconds, and then cooled and packaged to obtain the finished liquid tea substitute.

[0077] The present invention and its embodiments have been described above. This description is not restrictive, and what is shown is only one embodiment of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A tea substitute with an auxiliary effect in lowering uric acid, characterized in that, The tea substitute is prepared by separating and blending the second mother liquor and the first mother liquor. The second mother liquor is a green tea extract concentrate made from low-grade green tea raw materials, while the first mother liquor is a tea extract concentrate made from high-quality tea raw materials. The tea substitute also contains purified water, erythritol, citric acid, sodium citrate, vitamin C, and sucralose; The amount of green tea extract concentrate added is set based on the EGCG content in the first cleaning solution of the high-quality tea raw materials, so as to make the single-unit function input controllable.

2. The tea substitute according to claim 1, characterized in that, Based on 1000 kg of finished product, the tea substitute contains: 5.50 kg of green tea extract concentrate, 6.50 kg of Anji white tea extract concentrate, 966.20 kg of purified water, 20.00 kg of erythritol, 0.75 kg of citric acid, 0.40 kg of sodium citrate, 0.15 kg of vitamin C, and 0.02 kg of sucralose.

3. The tea substitute according to claim 1, characterized in that, Based on 1000 kg of finished product, the tea substitute beverage comprises: 5.50 kg of green tea extract concentrate, 4.20 kg of jasmine tea extract concentrate, 1.20 kg of jasmine tea aroma recovery liquid, 964.95 kg of purified water, 22.00 kg of erythritol, 0.85 kg of citric acid, 0.45 kg of sodium citrate, 0.18 kg of vitamin C, and 0.02 kg of sucralose.

4. The tea substitute according to claim 1, characterized in that, The green tea extract concentrate has a solids content of approximately 30%, the tea extract concentrate has a solids content of approximately 20%, and the tea substitute has a pH of 4.0–4.

3.

5. The tea substitute according to claim 1, characterized in that, The high-quality tea raw material is Anji white tea raw material or jasmine tea raw material; the amount of green tea extract concentrate added is determined based on the single target EGCG equivalent, the estimated background EGCG value corresponding to the first washing solution, and the concentration control value of the second mother liquor.

6. A method for preparing the tea substitute of claim 1, characterized in that, Includes the following steps: S1. Grade the tea raw materials, using low-grade green tea raw materials as functional raw materials and high-grade tea raw materials as flavor raw materials; S2. The high-quality tea raw materials are washed and the first washing solution is collected; S3. Detect the EGCG content in the first cleaning solution and estimate the background functional strength of the high-quality tea raw material accordingly. S4. Prepare a second mother liquor of green tea from the low-grade green tea raw materials, and prepare a first mother liquor of tea from the high-quality tea raw materials; S5. Based on the single target value and the background functional strength, perform differential compensation to determine the amount of the second mother liquor of green tea to be added; S6. Prepare a mixture of purified water, erythritol, citric acid, sodium citrate, vitamin C, sucralose, the second mother liquor of green tea, and the first mother liquor of tea. S7. The prepared liquid is filtered, sterilized, and quantitatively filled in sequence to obtain the tea substitute.

7. The method according to claim 6, characterized in that, The high-quality tea raw material is Anji white tea raw material; in step S2, the liquid-to-material ratio of the washing is 8:1 to 12:1, the washing temperature is 20 to 30°C, and the washing time is 30 to 90 seconds; in step S4, the second mother liquor of green tea is obtained by combining the extracts after two extractions and concentrating them, and the first mother liquor of tea is the first mother liquor of Anji white tea, which is obtained by combining the extracts after two extractions and concentrating them.

8. The method according to claim 6, characterized in that, The high-quality tea raw material is jasmine tea raw material; in step S2, the liquid-to-material ratio of the washing is 8:1 to 12:1, the washing temperature is 20 to 25°C, and the washing time is 20 to 60 seconds; in step S4, the second mother liquor of green tea is obtained by combining the extracts after two extractions and concentrating them, and the first mother liquor of tea is the first mother liquor of jasmine tea, which is obtained by combining the extracts after two extractions and concentrating them; the method also includes preparing a jasmine tea aroma recovery liquid, and adding the jasmine tea aroma recovery liquid to the material liquid in step S6.

9. The method according to claim 6, characterized in that, In step S3, the first cleaning solution is first allowed to stand and the supernatant is collected, or the supernatant is collected by centrifugation. Then, the supernatant is filtered through a 0.22 μm filter membrane, and the EGCG content in the supernatant is detected by HPLC-UV method.

10. The method according to claim 6, characterized in that, In step S5, the target EGCG equivalent for a single unit is first set, and then the background EGCG value is estimated based on the EGCG content in the first cleaning solution. This determines the functional equivalent that needs to be added per unit, and the amount of the second green tea mother liquor to be added is determined in conjunction with the concentration control value of the second green tea mother liquor.

Images