Composite fruit tea beverage and method of preparation and use thereof

Abstract

The present application relates to the technical field of functional drinks, and discloses a compound fruit tea drink, a preparation method and application thereof, and the compound fruit tea drink comprises: a fu brick tea extract and blueberry juice. The two are synergistic with each other, the epididymal fat inflammation caused by long-term drinking of the fu brick tea is avoided, and the lipid-lowering and anti-inflammatory effects are also better than those of single fu brick tea extract or blueberry juice.

Description

Technical Field

[0001] This invention relates to the field of functional beverages, specifically to a compound fruit tea beverage, its preparation method, and its uses. Background Technology

[0002] Hyperlipidemia, as the core pathological basis of metabolic syndrome, has a global prevalence of 31.1%. Current chemical lipid-lowering drugs have side effects such as liver damage and rhabdomyolysis. While Fu brick tea has lipid-lowering activity, long-term consumption may cause epididymal fat inflammation; blueberries, on the other hand, contain anthocyanins and other substances that can inhibit fat synthesis and have anti-inflammatory effects. In existing technologies, the active ingredients in fruit tea blends are easily degraded during processing and storage, and most research focuses on flavor improvement, with limited research on the efficacy of fruit tea beverages.

[0003] Therefore, there is an urgent need to develop a compound fruit tea beverage with lipid-lowering and anti-inflammatory functions, good sensory flavor, and excellent stability. Summary of the Invention

[0004] The first technical problem to be solved by this invention is to provide a compound fruit tea beverage with lipid-lowering and anti-inflammatory effects.

[0005] The second technical problem to be solved by the present invention is to provide a compound fruit tea beverage and its preparation method, so as to solve the problems of incomplete extraction of active ingredients from raw materials and poor beverage stability in the prior art.

[0006] In a first aspect, the present invention provides a compound fruit tea beverage, comprising: Fu brick tea extract and blueberry juice.

[0007] In one optional embodiment, the blueberry juice is prepared by diluting blueberry pulp with water; optionally, the blueberry juice is prepared by diluting blueberry pulp with water at a volume ratio of 1:1 and filtering it through an 80-100 mesh filter. And / or, the Fu brick tea extract is prepared by water extraction; optionally, the Fu brick tea extract is prepared by: crushing Fu brick tea leaves through a 60-80 mesh sieve, adding boiling water at a material-to-liquid ratio of 1:10-1:20 (g:mL) for 40-50 minutes, filtering through an 80-100 mesh sieve, and cooling.

[0008] It should be noted that this invention does not impose any limitations on the blueberry puree used; the blueberry puree can be made from fresh blueberries using conventional preparation methods, such as transferring fresh blueberries with drained surface water into a pulping device and pulping them until the pulp is completely broken down and there are no obvious fruit pits left, thus obtaining blueberry puree; the blueberry puree can also be a commercially available conventional product, that is, a blueberry puree product whose ingredient list is 100% blueberries.

[0009] In one optional embodiment, the volume ratio of the Fu brick tea extract to the blueberry juice is (1-9):3.

[0010] In one alternative embodiment, the compound fruit tea beverage further includes additives.

[0011] In one alternative embodiment, the compound fruit tea beverage further includes additives.

[0012] In one alternative embodiment, the additive includes at least one of an antioxidant, a thickener, and a pH adjuster.

[0013] In one optional embodiment, the antioxidant includes at least one of ascorbic acid, sodium ascorbate, and vitamin E; And / or, the thickener includes at least one of xanthan gum, carrageenan, and locust bean gum; And / or, the pH adjuster includes at least one of sodium bicarbonate, citric acid, and disodium dihydrogen pyrophosphate.

[0014] In one optional embodiment, the amount of antioxidant added is 0.02-0.1 g / 100 mL, based on the total volume of Fu brick tea extract and blueberry juice. And / or, based on the total volume of Fu brick tea extract and blueberry juice, the amount of acidity regulator added is 0.02-0.1 g / 100 mL; And / or, based on the total volume of Fu brick tea extract and blueberry juice, the amount of the thickener added is 0.1-0.5 g / 100 mL.

[0015] Secondly, the present invention also provides a method for preparing the compound fruit tea beverage described in the first aspect, comprising the following steps: Mix the Fu brick tea extract and blueberry juice, with or without additives, disperse, sonicate, homogenize, sterilize, and cool.

[0016] In one optional embodiment, the mixing is performed under constant temperature water bath conditions of 40-45°C; And / or, the dispersion rotation speed is 5000-6000 rpm; And / or, the power of the ultrasound is 200 W, and the duration is 15-20 min; And / or, the homogenization pressure is 25-30 MPa, and the homogenization is repeated twice; And / or, the sterilization is sterilization at 85°C for 30 seconds; And / or, the solids content of the prepared compound fruit tea beverage is ≥5wt%.

[0017] Thirdly, the present invention also provides the use of the compound fruit tea beverage described in the first aspect or the compound fruit tea beverage prepared by the preparation method described in the second aspect in the preparation of lipid-lowering and anti-inflammatory foods or health products.

[0018] The technical solution of this invention has the following advantages: 1. The compound fruit tea beverage provided by this invention comprises: Fu brick tea extract and blueberry juice. Fu brick tea is rich in various functional components: tea polyphenols (such as catechins) have lipid-lowering and antioxidant effects; theaflavins can improve metabolism by regulating intestinal flora; tea polysaccharides can lower blood sugar and blood lipids; alkaloids (caffeine) can refresh the mind and affect lipid metabolism; the active substances and probiotic properties produced by its fermentation strain, *Aspergillus cristatus* (golden flower), help regulate metabolism and cardiovascular health. Blueberries contain polyphenols (especially anthocyanins and flavonoids), which have strong antioxidant and anti-inflammatory capabilities, helping to lower blood lipids and prevent various diseases. The two work synergistically, avoiding the potential for epididymal fat inflammation caused by long-term consumption of Fu brick tea, and the lipid-lowering and anti-inflammatory effects are superior to those of Fu brick tea extract or blueberry juice alone.

[0019] 2. The compound fruit tea beverage provided by this invention includes additives, preferably a combination of ascorbic acid, sodium bicarbonate, and xanthan gum. Ascorbic acid, as an antioxidant, protects the tea infusion and improves the stability of catechins; sodium bicarbonate, by adjusting the pH value, can delay the "cold-induced cloudiness" of the tea infusion and protect anthocyanins; xanthan gum, as a stabilizer, prevents component separation, improves taste, and enhances polyphenol stability. The synergistic effect of these components endows the product with a unique flavor and various health benefits. Attached Figure Description

[0020] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0021] Figure 1 This is an HE staining image of mouse epididymal adipose tissue from Experiment Example 1 of this invention (×400 magnification, red arrows indicate inflammatory cell areas). Figure 2 This is a sensory evaluation result diagram of the blueberry-Fu brick tea compound fruit tea beverage with added additives in Experiment Example 2 of this invention; Figure 3 This refers to the changes in total phenolic and total anthocyanin content of the blueberry-Fu brick tea compound fruit tea beverage under different environments in Experimental Example 3 of the present invention; wherein, B-FBTE represents the compound fruit tea beverage of Example 7, and CK represents the compound fruit tea beverage of Example 1. Note: There are significant differences between different letters, P < 0.05. Detailed Implementation

[0022] The following embodiments are provided to better understand the present invention, but the following embodiments do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the scope of protection of the present invention.

[0023] Unless otherwise specified, all experimental steps or conditions in the examples were performed according to conventional experimental procedures and conditions in the art. Reagents or instruments whose manufacturers are not specified are all commercially available products.

[0024] Blueberry puree is prepared using conventional methods. The specific preparation method is as follows: Take commercially available fresh blueberries, remove the stems, rotten fruit and impurities, rinse them several times with deionized water and drain the surface water; transfer the drained blueberries into a pulping device for pulping at a speed of 3500-4000 r / min for 2-5 minutes, so that the pulp is completely broken down and there are no obvious fruit pits left, to obtain blueberry puree with a solid content of 12%-15% and a pH of 3.2-3.8.

[0025] Fu brick tea was purchased from Zhejiang Wuyi Camel Jiulong Brick Tea Co., Ltd.; ascorbic acid was purchased from Shanghai Yuanye Biotechnology Co., Ltd.; xanthan gum was purchased from Shanghai Yuanye Biotechnology Co., Ltd.; sodium bicarbonate was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0026] Example 1 This embodiment provides a method for preparing a compound fruit tea beverage, including the following steps: (1) Preparation of Fu brick tea extract: Fu brick tea leaves are crushed and passed through an 80-mesh sieve. Boiling water is added at a material-to-liquid ratio of 1:10 (g:mL) for 40 min. The extract is then passed through an 80-mesh filter to obtain Fu brick tea extract. The extract is cooled to room temperature for later use. (2) Preparation of blueberry juice: Dilute blueberry pulp with water at a volume ratio of 1:1 and pass through an 80-mesh filter to obtain clear blueberry juice; (3) Mix the Fu brick tea extract and blueberry juice at a volume ratio of 3:1 and mix them evenly in a constant temperature water bath at 40℃. (4) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 6000 rpm, followed by ultrasonic (power: 200W) oscillation for 20 min; (5) Homogenization: The mixed solution is subjected to high-pressure homogenization at 30 MPa, and primary homogenization and secondary cycle homogenization are completed in sequence. (6) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0027] Example 2 This embodiment provides a method for preparing a compound fruit tea beverage, including the following steps: (1) Preparation of Fu brick tea extract: Fu brick tea leaves are crushed and passed through a 60-mesh sieve. Boiling water is added at a material-to-liquid ratio of 1:20 (g:mL) for 50 min. The extract is then passed through a 100-mesh filter to obtain Fu brick tea extract. The extract is cooled to room temperature for later use. (2) Preparation of blueberry juice: Dilute blueberry pulp with water at a volume ratio of 1:1 and pass through a 100-mesh filter to obtain clear blueberry juice; (3) Mix the Fu brick tea extract and blueberry juice in a 1:1 volume ratio and mix them evenly in a constant temperature water bath at 45℃. (4) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 5000 rpm, followed by ultrasonic oscillation (power: 200W) for 15 min; (5) Homogenization: The mixed solution is subjected to high-pressure homogenization at 25 MPa to complete the primary homogenization and secondary cycle homogenization in sequence; (6) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0028] Example 3 This embodiment provides a method for preparing a compound fruit tea beverage, including the following steps: (1) Preparation of Fu brick tea extract: Fu brick tea leaves are crushed and passed through an 80-mesh sieve. Boiling water is added at a material-to-liquid ratio of 1:15 (g:mL) for 40 min. The extract is then passed through an 80-mesh filter to obtain Fu brick tea extract. The extract is cooled to room temperature for later use. (2) Preparation of blueberry juice: Dilute blueberry pulp with water at a volume ratio of 1:1 and pass through an 80-mesh filter to obtain clear blueberry juice; (3) Mix the Fu brick tea extract and blueberry juice at a volume ratio of 1:3 and mix them evenly in a constant temperature water bath at 40℃; (4) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 6000 rpm, followed by ultrasonic (power: 200W) oscillation for 20 min; (5) Homogenization: The mixed solution is subjected to high-pressure homogenization at 30 MPa, and primary homogenization and secondary cycle homogenization are completed in sequence. (6) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0029] Example 4-18 This embodiment provides a method for preparing a compound fruit tea beverage, including the following steps: (1) Preparation of Fu brick tea extract: Fu brick tea leaves are crushed and passed through an 80-mesh sieve. Boiling water is added at a material-to-liquid ratio of 1:10 (g:mL) for 40 min. The extract is then passed through an 80-mesh filter to obtain Fu brick tea extract. The extract is cooled to room temperature for later use. (2) Preparation of blueberry juice: Dilute blueberry pulp with water at a volume ratio of 1:1 and pass through an 80-mesh filter to obtain clear blueberry juice; (3) Mixing preparation: Mix the Fu brick tea extract and blueberry juice at a volume ratio of 3:1, add ascorbic acid, sodium bicarbonate and xanthan gum according to the amount shown in Table 1, and mix evenly under a constant temperature water bath at 40℃. (4) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 6000 rpm, followed by ultrasonic (power: 200W) oscillation for 20 min to ensure that the additives were fully dissolved; (5) Homogenization: The mixed solution is subjected to high-pressure homogenization at 30 MPa, and primary homogenization and secondary cycle homogenization are completed in sequence. (6) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0030] Table 1. Amounts of each additive in the compound fruit tea beverages prepared in Examples 4-18

[0031] Example 19 This embodiment provides a method for preparing a compound fruit tea beverage. The formula and process are the same as in embodiment 1, except that steps (4) and (5) are omitted.

[0032] Comparative Example 1 This comparative example provides a Fu brick tea beverage and its preparation method, including the following steps: (1) Pulverize the Fu brick tea leaves and pass them through an 80-mesh sieve. Add boiling water at a material-to-liquid ratio of 1:10 (g:mL) and extract for 40 minutes. Pass the extract through an 80-mesh filter to obtain the Fu brick tea extract. Cool it to room temperature for later use. (2) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 6000 rpm, followed by ultrasonic oscillation (power: 200W) for 20 min; (3) Homogenization: The mixed solution is subjected to high-pressure homogenization at 30 MPa to complete the primary homogenization and secondary cycle homogenization in sequence; (4) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0033] Comparative Example 2 This comparative example provides a blueberry juice and its preparation method, including the following steps: (1) Dilute blueberry puree with water at a volume ratio of 1:1 and pass it through an 80-mesh filter to obtain clear blueberry juice; (2) Mechanical dispersion: Mechanical dispersion was performed using a high-speed shearing device at a speed of 6000 rpm, followed by ultrasonic oscillation (power: 200W) for 20 min; (3) Homogenization: The mixed solution is subjected to high-pressure homogenization at 30 MPa to complete the primary homogenization and secondary cycle homogenization in sequence; (4) Sterilization: The homogenized material is pasteurized in a constant temperature environment of 85°C for 30 seconds, and then rapidly cooled to commercial sterility standards in an ice bath.

[0034] Experimental Example 1: Study on the lipid-lowering and anti-inflammatory effects of compound fruit tea beverage Forty C57BL / 6 mice were acclimatized for one week and then randomly divided into five groups of eight mice each: a normal diet group, a high-fat diet model group, a high-fat diet group consisting of Fu brick tea (Comparative Example 1), a high-fat diet group consisting of blueberry juice (Comparative Example 2), and a high-fat diet group consisting of compound fruit tea (Example 1).

[0035] Mice in the normal diet group were fed a maintenance diet and were given 0.2 mL of sterile water by gavage once a day for 12 weeks. Mice in the high-fat diet model group were fed a high-fat diet. Mice in the Fu brick tea, blueberry juice and mixed fruit tea beverage groups were fed a high-fat diet and were given 400 mg / kg of Fu brick tea, blueberry juice and mixed fruit tea beverage by gavage once a day for 12 weeks.

[0036] The maintenance diet for laboratory mice (containing 21.5% protein, 11.1% fat and 67.4% carbohydrates) and the high-fat diet (22.5% protein, 19.1% fat and 44.9% carbohydrates) were both purchased from Jiangsu Xietong Pharmaceutical Biotechnology Co., Ltd.

[0037] All animals had free access to food and water. At the end of the 12th week of the experiment, after the gavage test, mice were fasted for 12 hours. Blood was collected from the eyeballs after anesthesia with anhydrous ether, and serum was obtained. Total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) in the serum were measured according to the instructions using a commercially available kit (purchased from Nanjing Jiancheng Bioengineering Institute). Tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) were measured using an ELISA kit from Wuhan Huamei Bioengineering Co., Ltd., according to the instructions. Epididymal adipose tissue from mice was stained with hematoxylin and eosin (HE). The results are shown in Tables 2 and 3. Figure 1 .

[0038] Table 2. Changes in serum lipids in mice after 12 weeks of feeding.

[0039] Table 2 shows that, compared with the high-fat diet group, the serum TC levels in mice in the Fu brick tea group, blueberry juice group, and compound fruit tea group decreased by 34.25%, 17.13%, and 31.11%, respectively; the serum TG levels decreased by 56.05%, 42.48%, and 40.08%, respectively; and the serum LDL-C levels decreased by 26.99%, 16.28%, and 27.12%, respectively. Conversely, after 12 weeks of dietary intervention, the serum HDL-C levels that were decreased by the high-fat diet increased by 67.69%, 42.82%, and 62.45% in the Fu brick tea group, blueberry juice group, and compound fruit tea group, respectively. These results indicate that the compound fruit tea prepared in Example 1 can effectively reduce the serum TC, TG, and LDL-C levels in mice on a high-fat diet, while simultaneously increasing HDL-C levels.

[0040] Table 3. Changes in inflammatory factors in mouse serum

[0041] Table 3 shows that compared with the high-fat diet group, the serum TNF-α levels in mice in the Fu brick tea group, blueberry juice group, and compound fruit tea group decreased significantly by 22.40%, 14.54%, and 25.02%, respectively, and the serum IL-6 levels in mice decreased significantly by 17.72%, 6.41%, and 18.66%, respectively; among them, the compound fruit tea group showed the best effect. This indicates that blueberry juice and Fu brick tea have a synergistic effect, significantly inhibiting the increase of TNF-α and IL-6 levels in the serum of model mice.

[0042] Depend on Figure 1 It was found that in the epididymal adipose tissue, the high-fat diet group showed a significant decrease in the number of adipocytes and an increase in adipocyte volume, with increased inflammatory cell infiltration compared to the normal diet group. In contrast, the Fu brick tea group, blueberry juice group, and mixed fruit tea group showed reduced inflammatory cell infiltration compared to the high-fat diet group, and these treatment groups showed a significant increase in the number of adipocytes, with the cells appearing smaller, denser, and more uniform in size; furthermore, according to Figure 1 Further investigation revealed that the epididymal tissue fat in the Fu brick tea group had more inflammatory cell infiltration, while the mixed fruit tea group had less. This suggests that long-term tea consumption may lead to inflammatory cells in the epididymal tissue fat, while the mixed fruit tea can reduce this occurrence.

[0043] In summary, although Fu brick tea is superior to compound fruit tea in improving some serum lipid-related indicators, long-term consumption alone may induce inflammatory cell infiltration in the epididymal adipose tissue; compound fruit tea, on the other hand, can significantly improve this condition. A comprehensive assessment of serum lipid-related indicators, inflammatory factor levels, and the degree of inflammatory cell infiltration in the epididymal tissue showed that the combined intervention of blueberry juice and Fu brick tea in high-fat diet mice exhibited a synergistic effect in both lipid-lowering and anti-inflammatory aspects.

[0044] Experimental Example 2: Determination of Additive Content in Blueberry-Fuzhuan Tea Compound Fruit Tea Beverage Food additives were added to the fruit tea compound beverage prepared in Example 1, and the amount of food additives added was optimized. A sensory evaluation method was adopted, and a sensory evaluation team composed of 10 food science students was formed. The blueberry-Fu brick tea beverage was systematically evaluated from five dimensions: taste characteristics (30 points), mouthfeel (20 points), aroma (20 points), texture (15 points), and color characteristics (15 points). The final comprehensive score was obtained using a weighted average method. The sensory evaluation table is shown in Table 3.

[0045] Table 4 Sensory Evaluation Criteria

[0046] (1) Determination of the amount of ascorbic acid added Based on the addition of sodium bicarbonate at 0.04 g / 100 mL and xanthan gum at 0.2 g / 100 mL, the acidity of blueberry-Fu brick tea was controlled by gradient adjustment of the ascorbic acid addition (Examples 4-8). The results are as follows: Figure 2 As shown in (a) of the diagram.

[0047] Conclusion: The amount of ascorbic acid added had little effect on the color and aroma of the blueberry-Fu brick tea compound fruit tea beverage, but showed a dose-dependent response to its taste characteristics. The highest overall score was achieved when the amount of ascorbic acid added was 0.08 g / 100 mL, resulting in a moderate taste, a balanced sweet and sour flavor, and the best overall score. When the amount of ascorbic acid added was less than or equal to 0.08 g / 100 mL, the taste was bland; when the amount was greater than or equal to 0.08 g / 100 mL, it led to an overload of acidity in the compound fruit tea beverage, affecting its refreshing taste. Therefore, the optimal amount of ascorbic acid added was determined to be 0.08 g / 100 mL.

[0048] (2) Determination of the amount of sodium bicarbonate added Based on the addition of xanthan gum at 0.2 g / 100 mL and ascorbic acid at 0.08 g / 100 mL, the flavor of the blueberry-Fu brick tea compound fruit tea beverage was controlled by gradient adjustment of the sodium bicarbonate addition (Examples 9-13). The results are as follows: Figure 2As shown in (b) of the diagram.

[0049] Conclusion: When sodium bicarbonate was added at a level of 0.04 g / 100 mL, the taste was moderate, harmonious, and balanced, resulting in the highest score. When the amount of sodium bicarbonate added was <0.04 g / 100 mL, a slight sour taste was produced, and the taste was slightly unbalanced. When the amount of sodium bicarbonate added was >0.04 g / 100 mL, it caused an imbalance in the solution buffer system of the beverage, leading to an alkaline taste overload and a decrease in the flavor harmony index. Therefore, the optimal amount of sodium bicarbonate added was determined to be 0.04 g / 100 mL.

[0050] (3) Determination of the amount of xanthan gum added Based on the addition of sodium bicarbonate at 0.04 g / 100 mL and ascorbic acid at 0.08 g / 100 mL, xanthan gum (Examples 14-18), a stabilizer with appropriate dosage that does not affect appearance and taste, was selected. The results are as follows: Figure 2 As shown in (c) in the figure.

[0051] Conclusion: The highest score was achieved when the xanthan gum content was 0.2 g / 100 mL, resulting in a harmonious and balanced flavor, uniform liquid flow, and smooth texture. When the xanthan gum content was <0.2 g / 100 mL, stratification occurred in the blueberry-Fu brick tea blend; when the xanthan gum content was >0.2 g / 100 mL, the beverage became too viscous, affecting the taste. Therefore, the optimal xanthan gum content was determined to be 0.2 g / 100 mL.

[0052] (4) Determination of the optimal blending process for blueberry-Fu brick tea Based on single-factor experiments, orthogonal experiments were used to optimize the best blending process of blueberry-Fu brick tea. The comprehensive sensory evaluation score of blueberry-Fu brick tea was used as the core evaluation index. The experimental data were processed using the intuitive analysis method (range analysis) to determine the optimal process combination. The sensory evaluation criteria are shown in Table 4, the orthogonal experiment results are shown in Table 5, and the analysis of variance is shown in Table 6.

[0053] Table 5 shows that among the three factors examined, ascorbic acid (A) has the largest range (R value), indicating that it has the most significant impact on the final sensory quality of the blueberry-Fu brick tea compound fruit tea beverage and is the primary key factor. Secondly, xanthan gum (C) has a moderate R value, indicating its influence is moderate. In contrast, sodium bicarbonate (B) has the smallest R value, indicating that its impact on the sensory quality of the finished product is relatively weak among the three. Therefore, the order of influence of the factors is: A (ascorbic acid) > C (xanthan gum) > B (sodium bicarbonate).

[0054] Table 5. Results of the orthogonal experiment on the formulation of blueberry-Fu brick tea compound fruit tea beverage

[0055] The intuitive analysis results show that the influence of the three factors on the sensory quality of the beverage is ranked as follows: ascorbic acid addition (A) > xanthan gum addition (C) > sodium bicarbonate addition (B). This indicates that the amount of antioxidant (ascorbic acid) has the most significant effect on regulating the sensory characteristics such as color and flavor of the product, followed by the effect of thickener (xanthan gum) on textural properties, while the effect of pH adjuster (sodium bicarbonate) is relatively weak. This ranking provides a priority basis for formula optimization, suggesting that the addition level of ascorbic acid should be carefully controlled to improve sensory acceptance. The analysis of variance is shown in Table 6.

[0056] Table 6 Results of Analysis of Variance

[0057] Note: "*" indicates a significant difference (P < 0.05).

[0058] The analysis of variance in Table 6 shows that the amount of ascorbic acid added (A) has a statistically significant impact on the sensory quality of the beverage (p<0.05). Although the amounts of xanthan gum (C) and sodium bicarbonate (B) show an intuitive ranking difference (A>C>B), their effect values ​​have not reached the significance level. This suggests that in formula optimization, it is necessary to prioritize the scientific ratio of ascorbic acid, while the amounts of xanthan gum and sodium bicarbonate can be adjusted as appropriate based on the needs of texture and pH adjustment.

[0059] Based on comprehensive intuitive analysis and variance analysis, the optimal solution was selected as A3B2C2, namely: ascorbic acid added at 0.08 g / 100 mL, sodium bicarbonate added at 0.04 g / 100 mL, and xanthan gum added at 0.2 g / 100 mL (Example 7). Orthogonal experimental verification showed that when the selected combination of ascorbic acid (A), xanthan gum (C), and sodium bicarbonate (B) was used, the sensory score reached 87.36 points, demonstrating excellent performance in aroma harmony, smoothness of taste, and other indicators. This result further confirms that, under the premise of prioritizing the optimal addition amount of ascorbic acid, a systematic improvement in sensory quality can be achieved through the moderate thickening effect of xanthan gum and the synergistic stabilizing effect of sodium bicarbonate.

[0060] Experiment Example 3: Stability Preservation Experiment of Lipid-Lowering Active Substances in Blueberry-Fuzhuan Tea Compound Fruit Tea Beverage The polyphenols in Fu brick tea are mainly tea polyphenols. As a complex polyphenol system containing catechins and their oxidation products (theaflavins, thearubigins, etc.), the molecular diversity of tea polyphenols makes them prone to oxidative degradation and dimerization reactions during storage.

[0061] Accelerated degradation test method: The prepared blueberry-Fu brick tea compound fruit tea beverage without additives (CK, Example 1) and the optimal formula blueberry-Fu brick tea beverage (B-FBTE, Example 7) were placed under natural light at 40℃ and natural light at 4℃, respectively. The blueberry-Fu brick tea beverage without any additives under ultraviolet (UV) lamp at 4℃ and natural light (CK, Example 1) were used as controls. The total polyphenol (using gallic acid as standard, determined by Folin-Ciocalteu method) and total anthocyanin (determined by pH differential method) contents were measured at 0d, 7d, 14d, 21d and 28d, respectively.

[0062] Depend on Figure 3 It can be seen that the total phenol and total anthocyanin content in beverages, whether under natural light at 4℃ and 40℃ or under natural light and ultraviolet (UV) at 4℃, decreases with the increase of storage days.

[0063] Under natural light, the control group and B-FBTE were placed at 4℃ and 40℃ respectively, and the changes in total phenolic content and total anthocyanin content were compared. Figure 3 The results (ab) indicate that the addition of additives can effectively delay the degradation of total phenols and total anthocyanins at 4℃ and 40℃. The additives showed a better effect on total anthocyanins, possibly because the addition of xanthan gum resulted in minimal changes in liquid stability and pH at high temperatures, thus creating a favorable environment for anthocyanin stability. Overall, under natural light and at 4℃, the addition of additives reduced the degradation rate of total phenols from 10.40% to 6.64%, improving retention by 36.15%, and the degradation rate of total anthocyanins from 36.46% to 29.09%, improving retention by 20.21%. Under natural light and at 40℃, the addition of additives reduced the degradation rate of total phenols from 31.77% to 18.67%, improving retention by 41.23%, and the degradation rate of total anthocyanins from 70.41% to 47.68%, improving retention by 32.28%.

[0064] At 4℃, CK and B-FBTE were placed under natural light and UV conditions, respectively, and the changes in total phenolic content and total anthocyanin content were compared. Figure 3 (cd). Under natural light, the content of total phenols and total anthocyanins decreases relatively slowly, while under UV conditions, the content of total phenols and total anthocyanins decreases more rapidly.

[0065] In summary, adding specific compound additives to blueberry-Fu brick tea (B-FBTE) blended fruit tea beverages can significantly improve their stability during storage, but the effect varies depending on environmental factors. Regarding temperature stability, the additives exhibit a significant protective effect, effectively maintaining the content of total phenols and total anthocyanins in B-FBTE and slowing down their degradation rate under temperature fluctuations.

[0066] Experiment Example 4: The Influence of Processing Technology and Additives on the Quality of Compound Fruit Tea Beverages Sensory evaluation was used. The sensory evaluation criteria are shown in Table 4, and the quality results are shown in Table 7.

[0067] Table 7 Quality of Compound Fruit Tea Beverages

[0068] As shown in Table 7, the compound fruit tea beverage prepared in Example 7 has better sensory indicators and a better drinking effect. Furthermore, due to the presence of blueberries in the ingredients, the compound fruit tea beverage has a fruity flavor and aroma, resulting in higher drinking value. Without the addition of sodium bicarbonate, xanthan gum, and ascorbic acid (Example 1), the taste will be slightly bitter, the texture will be cloudy, and the color will be unstable. Without high-speed shearing and homogenization (Example 19), the taste will be relatively rough, and the texture and color will not be uniform, affecting the quality.

[0069] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A compound fruit tea beverage, characterized by, include: Fu brick tea extract and blueberry juice.

2. The compound fruit tea beverage according to claim 1, characterized by, The blueberry juice is prepared by diluting blueberry pulp with water; optionally, the blueberry juice is made by diluting blueberry pulp with water at a volume ratio of 1:1 and filtering it through an 80-100 mesh filter. And / or, the Fu brick tea extract is prepared by water extraction; optionally, the Fu brick tea extract is prepared by: crushing Fu brick tea leaves through a 60-80 mesh sieve, adding boiling water at a material-to-liquid ratio of 1:10-1:20 (g:mL) for 40-50 minutes, filtering through an 80-100 mesh sieve, and cooling.

3. The compound fruit tea beverage according to claim 1 or 2, characterized by, The volume ratio of the Fu brick tea extract to the blueberry juice is (1-9):

3.

4. The compound fruit tea beverage according to any one of claims 1 to 3, characterized in that, The compound fruit tea beverage also includes additives.

5. The compound fruit tea beverage according to claim 4, characterized in that, The additives include at least one of antioxidants, thickeners, and pH adjusters.

6. The compound fruit tea beverage according to claim 5, characterized by, The antioxidants include at least one of ascorbic acid, sodium ascorbate, and vitamin E; And / or, the thickener includes at least one of xanthan gum, carrageenan, and locust bean gum; And / or, the pH adjuster includes at least one of sodium bicarbonate, citric acid, and disodium dihydrogen pyrophosphate.

7. The compound fruit tea beverage according to claim 6, characterized by The amount of antioxidant added is 0.02-0.1 g / 100 mL, based on the total volume of Fu brick tea extract and blueberry juice. And / or, based on the total volume of Fu brick tea extract and blueberry juice, the amount of acidity regulator added is 0.02-0.1 g / 100 mL; And / or, based on the total volume of Fu brick tea extract and blueberry juice, the amount of the thickener added is 0.1-0.5 g / 100 mL.

8. A method of preparing a composite fruit tea beverage according to any one of claims 1 to 7, characterized in that, Includes the following steps: Mix the Fu brick tea extract and blueberry juice, with or without additives, disperse, sonicate, homogenize, sterilize, and cool.

9. The method for preparing a compound fruit tea beverage according to claim 7, characterized by, The mixing is carried out under constant temperature water bath conditions of 40-45℃. And / or, the dispersion rotation speed is 5000-6000 rpm; And / or, the power of the ultrasound is 200 W, and the duration is 15-20 min; And / or, the homogenization pressure is 25-30 MPa, and the homogenization is repeated twice; And / or, the sterilization is sterilization at 85°C for 30 seconds; And / or, the solids content of the prepared compound fruit tea beverage is ≥5wt%.

10. The use of a compound fruit tea beverage prepared by any one of claims 1-7 or by the preparation method described in claim 8 or 9 in the preparation of lipid-lowering and anti-inflammatory foods or health products.

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