A new method for preparing matured plum juice

Abstract

This invention relates to the field of novel blended teas, specifically to a novel blended Pu-erh tea with olive flavor. This invention utilizes the complementary "sour-astringent-sweet" flavors of Yunnan olives and the "aged-mellow-rich" characteristics of ripe Pu-erh tea, presenting a triple sensation of "clear-sharp-sweet aftertaste-aged flavor" in a single sip. In particular, the proportions of this invention address the common defects of traditional fruit teas, such as "fragrant at the beginning but weak at the end" or "flat finish."

Description

Technical Field

[0001] This invention relates to the field of novel blended tea drinks, specifically to a novel blended Pu-erh tea drink with olive-flavored notes. Background Technology

[0002] Yunnan olive (Phyllanthus emblica Linn.), also known as Yunnan amla, is a deciduous shrub or tree. It is named after the tropical and subtropical regions of Yunnan Province where it is mainly produced. Its fruit is used both as food and medicine, initially tart but quickly turning sweet and refreshing. It possesses various medicinal properties, including clearing heat and soothing the throat, moistening the lungs and resolving phlegm, strengthening the stomach and aiding digestion, astringing the intestines and stopping diarrhea, protecting the liver and relieving hangovers, lowering blood pressure and anti-aging, antibacterial and anti-inflammatory effects, and skin care and beauty benefits. Rich in natural active ingredients, it has extremely high development value. Yunnan olive exhibits excellent traits such as strong sprouting ability, drought resistance and tolerance to poor soil, water retention and soil stabilization, rapid growth and early fruiting, high and stable yield, and a long lifespan, making it one of the tree species that offers both ecological and industrial benefits for afforestation in arid and hot regions.

[0003] Pu-erh tea is a special type of tea made from sun-dried green tea leaves of the Yunnan large-leaf variety. Based on processing methods and quality differences, it can be divided into two main categories: raw Pu-erh and ripe Pu-erh. Ripe Pu-erh tea, in particular, is a beverage that combines a unique fermentation process with rich health benefits; it has a mellow and smooth taste and a rich, aged aroma. [2] Compared to other types of tea, ripe Pu-erh tea has a mellow and mild flavor and contains a variety of health benefits. Its main active substances include tea polyphenols, tea pigments, and alkaloids, which have multiple effects such as anti-tumor, anti-fatigue, blood sugar reduction, lipid reduction and weight loss, and antioxidant properties.

[0004] The difficulty in combining Yunnan olives and Pu'er tea lies in the fact that both have relatively strong flavors, making it challenging to combine them effectively. Summary of the Invention

[0005] This invention aims to provide a new type of mixed beverage with olive-flavored ripe Pu-erh tea, the specific solution of which is as follows: A new type of blended Pu-erh tea with olive flavor, comprising Pu-erh tea liquor, concentrated Yunnan olive extract, and syrup.

[0006] The volume ratio of the Pu'er ripe tea soup, Yunnan olive concentrate, and syrup is 100:60:5.

[0007] It also includes a compound gum, comprising xanthan gum, guar gum, and gellan gum. The xanthan gum accounts for 0.05-0.08% of the total weight of the blended beverage, the guar gum for 0.03-0.05%, and the gellan gum for 0.01-0.02%. The combined use of these three colloids effectively prevents tea cream sedimentation and juice stratification, extending stability to over 12 months. Homogenization: The tea is homogenized twice at 60-70℃ using a high-pressure homogenizer (40-50 MPa) to fully combine the tea polysaccharides in the Pu-erh tea with the pectin from Yunnan olives, forming a stable colloidal system.

[0008] The preparation method of the Yunnan olive concentrate is as follows: (1) Raw material pretreatment Selection and cleaning: Select wild Yunnan olives with uniform shape and high maturity, remove rotten and diseased fruits, and rinse them repeatedly with clean water.

[0009] Hot-blanching and pitting: Place Yunnan olives in saturated steam at 100℃ for 2-3 minutes, then immediately cool them rapidly to room temperature with ice water at 0-5℃. After rapid cooling, crush and pit the olives, keeping the pulp intact.

[0010] (2) Juicing and Filtration Juicing: Add 0.1% pectinase, 0.05% cellulase, and 0.03% hemicellulase to the crushed and pitted fruit pulp, adjust the pH to 4.5-5.0, and incubate at 45℃ for 1.5-2 hours for enzymatic hydrolysis before juicing. Use a screw juicer to extract the juice; the juice yield can reach 60-70%. Filter the juice after juicing.

[0011] (3) Debittering treatment Inoculate the clarified fruit juice with Lactobacillus plantarum Lp-2 (inoculation amount 10^6 CFU / mL) and anaerobic ferment at 30℃ for 12-16 hours. After fermentation, remove the bacterial cells by centrifugation at 10000 r / min for 10 minutes. Add 0.02% γ-aminobutyric acid (GABA) and 0.1% natural malic acid to the debittered fruit juice and stir at 25℃ for 30 minutes.

[0012] (4) Low-temperature vacuum concentration Concentration parameters: Concentration is carried out under reduced pressure at a vacuum of 0.085-0.09 MPa and a temperature of 45-55℃.

[0013] Quality maintenance: During the concentration process, 0.2-0.5% sodium carboxymethyl cellulose can be added as a stabilizer to prevent nutrient loss and precipitation.

[0014] (5) Sterilization and storage Instant sterilization: Sterilize the concentrated liquid at 115-121℃ for 3-5 seconds, and then rapidly cool it to room temperature.

[0015] Aseptic filling: Fill into sterile containers under aseptic conditions, seal and store in a cool, dry place. Shelf life can reach more than 12 months.

[0016] The Pu-erh ripe tea liquor is extracted using the ice drip cold extraction method, the steaming tea extraction method, the French press tea extraction method, or the brewing tea extraction method. The ice drip cold extraction method uses 8g of Pu-erh ripe tea and 600g of ice for 10 minutes. The steaming tea extraction method uses 8g of Pu-erh ripe tea and 600ml of boiling purified water for 10 minutes. The French press tea extraction method uses 8g of Pu-erh ripe tea and 600ml of boiling purified water for 10 minutes. The brewing tea extraction method uses 8g of Pu-erh ripe tea and 600ml of boiling purified water for 10 minutes.

[0017] This invention has the following advantages: (1) This invention utilizes the multi-layered taste of Yunnan olives ("sour-astringent-sweet") and ripe Pu'er tea ("aged-mellow-rich") to complement each other. One sip can present a triple sensation of "clear-sweet aftertaste-aged charm". In particular, when combined with the addition ratio of this invention, it solves the common defects of traditional fruit teas ("fragrant at the beginning and watery at the end") or "flat at the end".

[0018] (2) The present invention has effectively removed bitterness and astringency through a specific method for preparing Yunnan olive concentrate, thereby reducing the conflict between the flavors of Yunnan olive concentrate and ripe Pu'er tea.

[0019] (3) The shelf life of the present invention can reach 12 months. Detailed Implementation

[0020] I. Preparation of Yunnan Olive Concentrate The preparation method of Yunnan olive concentrate is as follows: (1) Raw material pretreatment Selection and cleaning: Select wild Yunnan olives with uniform shape and high maturity, remove rotten and diseased fruits, and rinse them repeatedly with clean water.

[0021] Hot-blanching and pitting: Place Yunnan olives in saturated steam at 100℃ for 2-3 minutes, then immediately cool them rapidly to room temperature with ice water at 0-5℃. After rapid cooling, crush and pit the olives, keeping the pulp intact.

[0022] (2) Juicing and Filtration Juicing: Add 0.1% pectinase, 0.05% cellulase, and 0.03% hemicellulase to the crushed and pitted fruit pulp, adjust the pH to 4.5-5.0, and incubate at 45℃ for 1.5-2 hours for enzymatic hydrolysis before juicing. Use a screw juicer to extract the juice; the juice yield can reach 60-70%. Filter the juice after juicing.

[0023] (3) Debittering treatment Inoculate the clarified fruit juice with Lactobacillus plantarum Lp-2 (inoculation amount 10^6 CFU / mL) and anaerobic ferment at 30℃ for 12-16 hours. After fermentation, remove the bacterial cells by centrifugation at 10000 r / min for 10 minutes. Add 0.02% γ-aminobutyric acid (GABA) and 0.1% natural malic acid to the debittered fruit juice and stir at 25℃ for 30 minutes.

[0024] (4) Low-temperature vacuum concentration Concentration parameters: Concentration is carried out under reduced pressure at a vacuum of 0.085-0.09 MPa and a temperature of 45-55℃.

[0025] Quality maintenance: During the concentration process, 0.2-0.5% sodium carboxymethyl cellulose can be added as a stabilizer to prevent nutrient loss and precipitation.

[0026] (5) Sterilization and storage Instant sterilization: Sterilize the concentrated liquid at 115-121℃ for 3-5 seconds, and then rapidly cool it to room temperature.

[0027] Aseptic filling: Fill into sterile containers under aseptic conditions, seal and store in a cool, dry place. Shelf life can reach more than 12 months.

[0028] II. Preparation of Pu-erh Ripe Tea Infusion Using ripe Pu-erh tea as the base for new-style blended drinks, in order for ripe Pu-erh tea to still clearly present as the "flavor skeleton" in new-style blended drinks, its extraction concentration must be significantly higher than the conventional brewing level. Therefore, it is necessary to increase the amount of tea and extend the brewing time to obtain a tea base that is sufficient to match the flavor intensity of Yunnan olive concentrate. The preparation methods of ripe Pu-erh tea soup include the following methods (choose one of the four): (1) Ice drip cold extraction method: 8g ripe Pu-erh tea, 600g ice cubes, time 10min; (2) Steamer tea soup extraction method: 8g ripe Pu-erh tea, 600ml boiling pure water, time 10min; (3) French press tea soup extraction method: 8g ripe Pu-erh tea, 600ml boiling pure water, time 10min; (4) Tea brewer tea soup extraction method: 8g ripe Pu-erh tea, 600ml boiling pure water, time 10min.

[0029] III. Preparation of New-Style Blended Teas (1) Preparation before preparation: Before you start making the beverage, please prepare the following utensils: tea extractor, measuring cup, shaker, ounce cup, electronic scale, bar spoon, etc. All utensils should be kept clean and dry to ensure the pure flavor of the beverage.

[0030] (2) Preparation steps: ① Tea extraction: Brew tea according to the standard ratio using a tea extraction device to extract 600ml of tea. After extraction, add an appropriate amount of ice cubes for rapid cooling and set aside. ② Ingredient weighing: Use an electronic scale to accurately measure 60ml of Yunnan olive concentrate and pour it into a shaker. Then measure 100ml of tea and 5ml of syrup and add them to the shaker. ③ Mixing and shaking: Add an appropriate amount of ice cubes to the shaker, cover the lid, and shake for about 30 seconds to fully mix the tea, olive concentrate, and syrup and cool them down. ④ Serving: Filter the prepared beverage through a filter into a glass to remove any foam. Add a small amount of fresh ice cubes or bamboo leaves as needed for garnish, and serve immediately.

[0031] (3) If not for direct consumption but for packaging, pour 60ml of concentrated Yunnan olive juice into a shaker. Then measure 100ml of tea soup and 5ml of syrup and add a compound gum, which includes xanthan gum, guar gum and gellan gum. The xanthan gum is 0.05-0.08% of the total weight of the blended drink, the guar gum is 0.03-0.05% of the total weight of the blended drink, and the gellan gum is 0.01-0.02% of the total weight of the blended drink. The combination of the three colloids can effectively prevent tea cream sedimentation and juice separation, and improve stability to more than 12 months. Homogenization: The tea is homogenized twice at 60-70℃ using a high-pressure homogenizer (40-50MPa) to fully combine the tea polysaccharides in the Pu'er tea with the Yunnan olive pectin to form a stable colloidal system.

[0032] Experimental research 1. Orthogonal experimental design table for mixing ratio The optimal flavor balance was determined by optimizing the ratio of tea soup, concentrated olive juice, and syrup in "Olive Rhyme Ripe Pu-erh New Style Blended Drink" using orthogonal design. An L9(3³) orthogonal array design was employed, resulting in nine experimental samples. All samples were prepared and evaluated at 25±2℃.

[0033] factor Level 1 Level 2 Level 3 A: Tea infusion volume (mL) 100 150 200 B: Olive concentrate (mL) 50 60 70 C: Syrup addition amount (mL) 5 7 9 2. Sensory evaluation indicators and scoring results (5 experts, 10 points in total) The sensory evaluation of the new-style mixed beverage Olive Flavor Ripe Pu'er was conducted in accordance with the national standard GB / T 31121—2014 "General Rules for Sensory Inspection of Beverages".

[0034] (1) Review system and weighting

[0035] Total score = Σ(Si×Wi), where Si is the average score of each indicator (out of 10).

[0036] (2) Review results Group number Tea infusion (mL) Olives (mL) Syrup (mL) Color aroma Coordination thickness Aftertaste Overall Score 1 100 50 5 8.1 8.0 8.2 7.9 8.0 8.03 2 100 60 5 8.6 8.8 8.7 8.5 8.6 8.64 (Optimal) 3 100 70 5 8.2 8.3 8.1 8.0 8.1 8.13 4 150 50 5 8.0 7.9 8.0 7.8 7.9 7.93 5 150 60 7 8.3 8.4 8.2 8.1 8.2 8.23 6 150 70 9 8.1 8.2 8.0 7.9 8.0 8.04 7 200 50 7 8.0 7.8 7.9 7.6 7.8 7.84 8 200 60 9 8.2 8.3 8.1 8.0 8.0 8.08 9 200 70 5 8.1 8.1 8.0 7.9 8.0 8.02 The table above shows that the optimal combination is: A1B2C1 → 100 mL ripe tea + 60 mL Yunnan olives + 5 mL syrup. It has the highest overall score of 8.64, with a rich flavor profile, a balanced acidity and sweetness, a refreshing taste, and a significant aged aroma.

[0037] 3. Physicochemical index testing pH was measured using a standard electrode pH meter (according to the environmental requirements of GB / T 31121—2014); soluble solids were measured using a refractometer (°Brix corresponding to %); the method was referenced in GB / T 31121—2014; tea polyphenols were determined according to GB / T8305-2013 "Determination of Tea Polyphenol Content"; total flavonoids (mg / L) were quantified using the aluminum chloride colorimetric method or literature methods, and the results are expressed in mg / L; ascorbic acid ether extraction / colorimetric results are expressed in mg / 100 mL; L-proline and total D-isocitric acid were determined using conventional colorimetric methods, and the results are expressed in mg / 100 mL; each indicator was performed in triplicate, and the average value was taken and the standard deviation (SD) was calculated. All tests were performed in triplicate and the average value was taken.

[0038] Group number Quantity (tea / olive / syrup mL) pH (mean ± SD) Soluble solids (SS) (%) Tea polyphenols (mg / L) Total flavonoids (mg / L) Ascorbic acid (mg / 100mL) L-proline (mg / 100mL) Total D-isocitric acid (mg / 100 mL) 1 100 / 50 / 5 4.79 ±0.03 6.03 ±0.12% 199.4 ±10.0 mg / L 116.8 ± 5.8 mg / L 3.23 ± 0.15 mg / 100 mL 3.13 ± 0.05 mg / 100 mL 1.71 ± 0.04 mg / 100 mL 2 100 / 60 / 5 4.69 ±0.03 6.17 ±0.12% 191.4 ± 9.6 mg / L 112.8 ± 5.6 mg / L 3.52 ± 0.15 mg / 100 mL 3.12 ± 0.05 mg / 100 mL 1.68 ± 0.04 mg / 100 mL 3 100 / 70 / 5 4.61 ±0.03 6.30 ±0.12% 184.3 ±9.2 mg / L 109.4 ± 5.5 mg / L 3.77 ± 0.15 mg / 100 mL 3.10 ± 0.05 mg / 100 mL 1.66 ± 0.04 mg / 100 mL 4 150 / 50 / 5 5.04 ±0.03 5.80 ±0.12% 217.8 ±10.9 mg / L 126.1 ± 6.3 mg / L 2.68 ± 0.15 mg / 100 mL 3.20 ± 0.05 mg / 100 mL 1.78 ± 0.04 mg / 100 mL 5 150 / 60 / 7 4.91 ±0.03 5.87 ±0.12% 208.9 ±10.4 mg / L 121.5 ± 6.1 mg / L 2.90 ± 0.15 mg / 100 mL 3.15 ± 0.05 mg / 100 mL 1.74 ± 0.04 mg / 100 mL 6 150 / 70 / 9 4.79 ±0.03 5.94 ±0.12% 200.9 ±10.0 mg / L 117.4 ± 5.9 mg / L 3.10 ± 0.15 mg / 100 mL 3.11 ± 0.05 mg / 100 mL 1.71 ± 0.04 mg / 100 mL 7 200 / 50 / 7 5.15 ±0.03 5.62 ±0.12% 227.2 ±11.4 mg / L 130.7 ± 6.5 mg / L 2.33 ± 0.15 mg / 100 mL 3.21 ± 0.05 mg / 100 mL 1.81 ± 0.04 mg / 100 mL 8 200 / 60 / 9 5.04 ±0.03 5.69 ±0.12% 219.6 ±11.0 mg / L 126.8 ± 6.3 mg / L 2.53 ± 0.15 mg / 100 mL 3.17 ± 0.05 mg / 100 mL 1.78 ± 0.04 mg / 100 mL 9 200 / 70 / 5 5.05 ±0.03 5.86 ±0.12% 217.3 ±10.9 mg / L 126.0 ±6.3 mg / L 2.76 ± 0.15 mg / 100 mL 3.21 ± 0.05 mg / 100 mL 1.79 ± 0.04 mg / 100 mL

[0039] Tea polyphenols and total flavonoids: generally increased with the increase of tea infusion ratio (100→150→200mL); the addition of olives will lower the concentration of tea components (because the overall volume increases), but still maintain a high level (tea polyphenols are the highest in groups 7, 8 and 9).

[0040] Ascorbic acid (vitamin C): mainly derived from concentrated Yunnan olive juice. The higher the proportion of olives (e.g., group 3), the higher the vitamin C content; while when the proportion of tea is high (groups 7–9), the vitamin C content is diluted and relatively lower.

[0041] Soluble solids (SS): The amount of soluble solids is slightly higher due to the contribution of Yunnan olive concentrate and syrup. However, the amount of tea will dilute the total soluble solids content.

[0042] pH: The pH of the compound is in the range of 4.6–5.2. The pH of 100 mL tea + 60 mL Yunnan olive concentrate + 5 mL syrup is ≈4.69, which is slightly acidic, which is conducive to flavor presentation and short-term microbial stability.

[0043] L-proline and D-isocitric acid: As indicators of flavor and nutrition, they showed little variation. After blending, L-proline remained at 3.1–3.2 mg / 100 mL, and D-isocitric acid remained at 1.66–1.81 mg / 100 mL.

[0044] 4. Flavor profile of comparative samples sample Main flavor Sensory characteristics Functional advantages Single Yunnan olive concentrate Noticeably sour and astringent, with a single aroma. Sharp initial taste, short aftertaste Antioxidant, liver protection Single Pu-erh ripe tea soup Rich and smooth, slightly bland Monotonous flavor, lacking complexity It helps to cut through greasiness and lower cholesterol. Compound sample (Olive-flavored ripe Pu'er) Acidity and sweetness transformed into a mellow, harmonious aroma Full-bodied taste with a long-lasting sweet aftertaste Synergistic antioxidant, stomach-protecting, and hangover-relieving effects 5. Results Analysis and Conclusions Through orthogonal experiments and sensory evaluation, the optimal blending ratio for the new-style olive-flavored ripe Pu-erh tea was determined to be: The formula consisted of 100mL of Pu-erh ripe tea liquor, 60mL of Yunnan olive concentrate, and 5mL of syrup. This formula scored highest in terms of overall harmony of color, aroma, and taste. Its physicochemical indicators showed good acid-base balance and high flavor complexity. Compared with single olives or single ripe tea, the blended sample performed better in both sensory pleasure and functional synergy, demonstrating a significant complementary effect between the "sour-astringent-sweet" and "aged-mellow-full" flavor profiles, resulting in a three-stage taste profile of "clear-sweet-aged aftertaste."

[0045] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. These modifications or substitutions do not cause the essence of the corresponding technical solutions to depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A novel blended beverage with olive-flavored ripe Pu-erh tea, characterized in that: It includes Pu-erh ripe tea liquor, Yunnan olive concentrate, and syrup.

2. The olive-flavored ripe Pu-erh tea as described in claim 1, characterized in that: The volume ratio of the Pu'er ripe tea soup, Yunnan olive concentrate, and syrup is 100:60:

5.

3. The olive-flavored ripe Pu-erh tea as described in claim 1, characterized in that: It also includes compound gums, which include xanthan gum, guar gum and gellan gum, wherein the xanthan gum accounts for 0.05-0.08% of the total weight of the beverage, the guar gum accounts for 0.03-0.05% of the total weight of the beverage, and the gellan gum accounts for 0.01-0.02% of the total weight of the beverage.

4. The olive-flavored ripe Pu-erh tea as described in claim 1, characterized in that, The preparation method of the Yunnan olive concentrate is as follows: (1) Raw material pretreatment; (2) Juicing and filtering; (3) Debittering treatment: Inoculate Lactobacillus plantarum Lp-2 into the clarified juice and anaerobic ferment at 30℃ for 12-16 hours. After fermentation, centrifuge to remove the bacteria. Add γ-aminobutyric acid and natural malic acid to the debittered juice and stir at 25℃ for 30 minutes to obtain debittered juice. (4) Low-temperature vacuum concentration: Concentration under reduced pressure at a vacuum of 0.085-0.09 MPa and a temperature of 45-55℃; (5) Sterilization and storage: Sterilize the concentrate at 115-121℃ for 3-5 seconds and cool it rapidly to room temperature.

5. A method of preparing a beverage according to claim 4, wherein the beverage is a coffee beverage. The raw material pretreatment in step (1) includes hot blanching and pitting. The specific steps for hot blanching and pitting are as follows: Place Yunnan olives in 100℃ saturated steam for 2-3 minutes, then immediately cool them to room temperature with 0-5℃ ice water. After rapid cooling, crush and pit them, keeping the pulp.

6. A method of preparing a beverage according to claim 4, wherein the beverage is a coffee beverage. The specific steps of step (2) are as follows: add 0.1% pectinase, 0.05% cellulase, and 0.03% hemicellulase to the crushed and pitted pulp, adjust the pH to 4.5-5.0, keep it at 45℃ for 1.5-2 hours for enzymatic hydrolysis, and then juice it; use a screw juicer to press and extract the juice, and the juice yield can reach 60-70%; filter it after juicing.

7. A method according to claim 4, wherein the beverage is a wine. 5 In step (3), the amount of γ-aminobutyric acid added is 0.02% of the mass of the clarified juice, and the amount of natural malic acid added is 0.1% of the mass of the clarified juice.

8. A method of preparing a beverage according to claim 4, wherein: the beverage is a coffee beverage. In step (4), sodium carboxymethyl cellulose is added at 0.2-0.5% of the weight of the debittered fruit juice during the concentration process.

9. The method of claim 1, wherein the beverage is a wine. 5 The Pu'er ripe tea soup is obtained by ice drip cold extraction, steaming tea extraction, French press tea extraction, or boiling tea extraction.

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