CN105010616A - Lemon flavor tea drink and making method thereof - Google Patents

Abstract

The invention discloses a lemon flavor tea drink and a making method thereof. The lemon flavor tea drink product comprises, by weight, 0.8-3.0% of instant black tea, 4-10% of white granulated sugar, 1-7% of fructose corn syrup, 0.21-0.82% of an antioxidant, 1-6% of an acidity regulator, 0.1-30% of concentrated lemon juice, 0.2-1.2% of edible essence, 0.1-0.75% of a stabilizer and the balance deionized water. The antioxidant is rutin and D-sodium erythorbate. When the drink is made, a tea and sugar mixed liquid, a stable system solution and the acidity regulator are prepared firstly, then the antioxidant is added in the tea and sugar mixed liquid and evenly stirred to form an antioxidant system solution, the stable system liquid is added in the antioxidant system solution, uniform mixing is conducted to obtain an intermediate liquid mixed solution, then acidity regulator liquid and the edible essence are added, and finally the drink is packaged after being sterilized at high temperature. The lemon flavor tea drink and the making method of the lemon flavor tea drink can delay fission of lemon fragrance, light and heat stability of the drink is improved, and besides the flavor of drink is excellent.

Description

Lemon flavor tea beverage goods and preparation method thereof

Technical field

The present invention relates to a kind of beverage product, particularly relate to a kind of lemon flavor tea beverage goods and preparation method thereof.

Background technology

Lemon brings fresh and stimulates, and black tea brings youth and vigor, and the boundary of the world and region is broken in this classical collocation, and the fashionable world of lemon flavor tea beverage is outstanding person in current beverage market.But citris aromas and local flavor run into light or heat all can be fissioned, and bring unjoyful fragrance to consumer.And various improvement citris aromas and alternative citris aromas method can not make consumer satisfaction.

Summary of the invention

In order to overcome above-mentioned defect, the invention provides a kind of lemon flavor tea beverage goods and preparation method thereof, this shelf-stable made by the method containing lemon flavor tea beverage, after high temperature sterilization, still can keep citris aromas and feeling of freshness, and the photostability of lemon flavor black tea can be kept.

The present invention in order to the technical scheme solving its technical problem and adopt is: a kind of lemon flavor tea beverage goods, with raw material weight percentage, containing following component: instant black tea 0.8%-3.0%, white granulated sugar 4%-10%, HFCS 1%-7%, antioxidant 0.21%-0.82%, acidity regulator 1%-6%, concentrated lemon juice 0.1%-30%, flavoring essence 0.2%-1.2%, stabilizing agent 0.1%-0.75%, all the other compositions are deionized water;

Wherein, described antioxidant is rutin and D-araboascorbic acid sodium.

Preferably, the mass percentage of described rutin is 0.001-0.02%.

Preferably, described tart flavour adjust be at least malic acid and citric acid one of them.

Preferably, the mass percent of described concentrated lemon juice is 0.1%-15%.

Preferably, described stabilizing agent be at least calgon, pyrophosphoric acid dihydro two receive and sodium phosphate trimer one of them.

The present invention also provides a kind of preparation method of lemon flavor tea beverage goods as above, it is characterized in that, comprises the following steps:

1. weigh each component of needs respectively by weight with for subsequent use, and prepare tea sugar mixed liquor, stabilising system liquid and acidity regulator respectively;

Wherein, tea sugar mixed liquor is dissolved in 50-80 DEG C of deionized water by instant black tea, and stirs, and then adds white granulated sugar, HFCS stir 5-15min and obtain;

Stabilising system liquid is slowly added in 50-80 DEG C of deionized water by stabilizing agent, stirs and obtains;

Acid regulator solution stirs 1-3min by adding acidity regulator in deionized water, then adds concentrated lemon juice and stirs and obtain;

2. stir form antioxidant system liquid by adding antioxidant in the tea prepared sugar mixed liquor successively, and then stabilising system liquid is added in this antioxidant system liquid, and mix and obtain intermediate liquid mixed liquor, the pH value of this intermediate liquid mixed liquor is 5.6-7.2;

3. the tart flavour regulator solution prepared is added in above-mentioned intermediate liquid mixed liquor and stirs, then flavoring essence batching is added, and residue deionized water, and stir, namely obtain lemon flavor tea beverage, the pH value of this lemon flavor tea beverage is 2.8-3.6;

4. pack: by being filled in PET bottle after above-mentioned obtained lemon flavor tea beverage high temperature sterilization, obtain lemon flavor tea beverage goods.

The invention has the beneficial effects as follows: these lemon flavor tea beverage goods and preparation method thereof, not only delay citris aromas fission, improve the photo and thermal stability of tea beverage, and local flavor tool is good.

Accompanying drawing explanation

Fig. 1 is that the fragrance GC/MS of embodiment 3-5 tests collection of illustrative plates.

Detailed description of the invention

Lemon flavor tea beverage is prepared according to following steps:

(1) prepare: weigh each component according to the compositional data in embodiment each described in table 1 respectively.

Prepare tea sugar mixed liquor: be dissolved in by instant black tea in 75 DEG C of deionized waters, and stir, and then add white granulated sugar, HFCS stir 5-15min.

Prepare stabilising system liquid: slowly added by stabilizing agent in 70 DEG C of deionized waters, stir.

Prepare acid regulator solution: acidity regulator is added deionized water for stirring 1-3min, then add concentrated lemon juice and stir.

(2) prepare:

First, stir form antioxidant system liquid by adding antioxidant in the tea prepared sugar mixed liquor successively, and then stabilising system liquid is added in this antioxidant system liquid, and mix and obtain intermediate liquid mixed liquor, the pH value of this intermediate liquid mixed liquor is 7.0.

Then, the tart flavour regulator solution prepared is added in above-mentioned intermediate liquid mixed liquor and stirs, then add flavoring essence batching, and residue deionized water, and stir, namely obtain lemon flavor tea beverage, the pH value of this lemon flavor tea beverage is 3.0.

(3) pack:

By being filled in PET bottle after above-mentioned obtained lemon flavor tea beverage high temperature sterilization, obtain lemon flavor tea beverage goods.

Embodiment 1-6, by above-mentioned process for making, obtains embodiment 1-6 lemon black tea goods, and composition lemon black tea evaluation expert group is evaluated lemon tea beverage, and result is as following table 2.

Embodiment 1, owing to can cause the stability of black solution in certain density acid, the membership that adds of lemon juice and acid part high concentration causes whole goods stabilising system to destroy, and therefore occur obviously muddy, lemon flavor has part to fission.

Project appraisal result accepts scope

Carry out taste tests to embodiment 2-5 manufactured goods to 700 consumers, there were significant differences relatively for the lemon flavor of embodiment 2,3,4 resulting product.

The checking of citris aromas light durability is carried out, i.e. lemon ice black tea (resistance to ray machine irradiation) Aroma analysis through the embodiment 3-5 of experts' evaluation.

Implement 2-5 manufactured goods after the irradiation of 3 hours of Japanese SUGA UV ultraviolet resistance to ray machine, carry out Aroma analysis with GC/MS.(irradiation that resistance to ray machine irradiates 1 hour is equivalent to the amount of ultraviolet in one day summer)

GC/MS working sample is modulated

Add ether 150ml in embodiment 2-5 manufactured goods four beverage 300ml, bobbing machine 10 minutes, carry out liquid-liquid and distribute extraction, ether layer is concentrated after extracting out, carries out GC/MS mensuration, measures collection of illustrative plates and sees Fig. 1, the main component measured has light deterioration product 1, neral 2, geranial 3.

GC/MS condition determination

GC/MS：Agilent Technologies5973N

Chromatographic column: DB-Wax (0.25mmi.d. × 60m, 0.25 μm, J & WScientiffic.)

Column temperature: 50 DEG C (2min)-220 DEG C, 3 DEG C/min

Inlet temperature: 250 DEG C

Injection rate: 1 μ L

Split ratio: 20:1

Evaluation method:

The survival rate of lemon characteristic component citral (neral, geranial), and the production rate of the illumination analyte of citral (lower note 5 kinds of compositions) measures.The survival rate of citral is 100 to calculate with non-irradiated internal standard correction area.

Equally, the production rate of the illumination analyte of citral is 100 to calculate with the internal standard correction area of BLANK.

The resistance to ray machine of UV ultraviolet irradiates GC/MS measurement result for 3 hours in table 3.

Embodiment 3-5 lemon beverage main body flavor carry rate the results are shown in Table 4.

The production rate result of the light analyte of table 3 embodiment 3-5

Table 4 embodiment 3-5 lemon beverage main body flavor carry rate result

Numbering	Result	Contrast	Embodiment 3	Embodiment 4	Embodiment 5
						1	Neral	29.3	33.7	34.7	36.2
2	Geranial	17.4	22.3	23.6	27.1

Embodiment 3-5, implementing 5 to showing in antioxidant system that instant black tea has polyphenol series and rutin is antioxidant, effectively can suppress the fission of citris aromas and local flavor, keeping lemon black tea local flavor.

Embodiment 5-10 manufactured goods are placed 37 DEG C of storages 1 month, lemon black tea evaluation expert group is evaluated lemon black tea local flavor, and assessment result is in table 5.

Result is judged to embodiment 5-6 by table 5 expert group

Through thermally-stabilised test, embodiment 6-10 comparatively embodiment 5 there were significant differences, in stabilising system, calgon coordinates sodium phosphate trimer and Sodium Acid Pyrophosphate, strengthens the special chelation of metal ion of ion, improves lemon black tea fragrance, flavour stability.

Claims (6)

1. lemon flavor tea beverage goods, it is characterized in that, with raw material weight percentage, containing following component: instant black tea 0.8%-3.0%, white granulated sugar 4%-10%, HFCS 1%-7%, antioxidant 0.21%-0.82%, acidity regulator 1%-6%, concentrated lemon juice 0.1%-30%, flavoring essence 0.2%-1.2%, stabilizing agent 0.1%-0.75%, all the other compositions are deionized water;

Wherein, described antioxidant is rutin and D-araboascorbic acid sodium.

2. lemon flavor tea beverage goods according to claim 1, is characterized in that: the mass percentage of described rutin is 0.001-0.02%.

3. lemon flavor tea beverage goods according to claim 1, is characterized in that: described tart flavour adjust be at least malic acid and citric acid one of them.

4. lemon flavor tea beverage goods according to claim 1, is characterized in that: the mass percent of described concentrated lemon juice is 0.1%-15%.

5. lemon flavor tea beverage goods according to claim 1, is characterized in that: described stabilizing agent is at least calgon, pyrophosphoric acid dihydro two is received and sodium phosphate trimer one of them.

6. a preparation method for the lemon flavor tea beverage goods according to any one of claim 1 to 5, is characterized in that, comprise the following steps:

1. weigh each component of needs respectively by weight with for subsequent use, and prepare tea sugar mixed liquor, stabilising system liquid and acidity regulator respectively;

Wherein, tea sugar mixed liquor is dissolved in 50-80 DEG C of deionized water by instant black tea, and stirs, and then adds white granulated sugar, HFCS stir 5-15min and obtain;

Stabilising system liquid is slowly added in 50-80 DEG C of deionized water by stabilizing agent, stirs and obtains;

Acid regulator solution stirs 1-3min by adding acidity regulator in deionized water, then adds concentrated lemon juice and stirs and obtain;

2. stir form antioxidant system liquid by adding antioxidant in the tea prepared sugar mixed liquor successively, and then stabilising system liquid is added in this antioxidant system liquid, and mix and obtain intermediate liquid mixed liquor, the pH value of this intermediate liquid mixed liquor is 5.6-7.2;

3. the tart flavour regulator solution prepared is added in above-mentioned intermediate liquid mixed liquor and stirs, then flavoring essence batching is added, and residue deionized water, and stir, namely obtain lemon flavor tea beverage, the pH value of this lemon flavor tea beverage is 2.8-3.6;

4. pack: by being filled in PET bottle after above-mentioned obtained lemon flavor tea beverage high temperature sterilization, obtain lemon flavor tea beverage goods.