CN115606664A

CN115606664A - Aerated fruit juice tea beverage and preparation method thereof

Info

Publication number: CN115606664A
Application number: CN202110802780.1A
Authority: CN
Inventors: 杨瑞冬; 王彦平; 巴根纳; 孙超; 贾宇涵; 韩之皓
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2021-07-15
Filing date: 2021-07-15
Publication date: 2023-01-17

Abstract

The invention provides an aerated fruit juice tea beverage and a preparation method thereof. The preparation method comprises the following steps: preparing electrolytic water; preparing tea extracting water; (3) extracting tea; (4) Dissolving other base materials in the ingredient water, stirring uniformly, filtering to obtain a feed liquid, and cooling the feed liquid to 1-12 ℃; (5) Adding the tea soup obtained in the step (3) into the feed liquid obtained in the step (4), and fixing the volume of the feed liquid to 30% of the total amount of the ingredients by using ingredient water; (6) Homogenizing, sterilizing and cooling the feed liquid obtained in the step (5); and (7) filling carbon dioxide into the feed liquid obtained in the step (6). The invention adopts the process of electrolyzing water to extract tea, thereby improving the yield of tea polyphenol and ensuring the original taste and flavor of tea; and a part of feed liquid volume presetting method is adopted, so that the operation cost is greatly reduced.

Description

Aerated fruit juice tea beverage and preparation method thereof

Technical Field

The invention belongs to the field of beverage manufacturing, and particularly relates to a preparation method of an aerated fruit juice tea beverage.

Background

Tea is appreciated for its good mouthfeel and soothing qualities, and numerous studies have shown it to have great medicinal value. The health benefits of tea include detoxification of the body, weight loss, immunity enhancement and mental alertness enhancement, prevention of heart disease and arthritis, control of diabetes and delay of aging. It also helps prevent hair loss, resist fatigue, suppress depression and treat dental problems. Many types of tea may also reduce the risk of cancer. Tea is an aromatic beverage made from the leaves of the tea tree, known as camellia sinensis. It is usually prepared by pouring hot or warm water over tea leaves. Tea is graded by flavor and taste, mainly from alkaloids called tannins. It is also graded according to leaves, cut leaves, size of grain and other factors that determine its price on the market. The main types of tea are white tea, green tea, oolong tea, yellow tea and black tea. The difference between them is the degree to which the leaves are oxidized or fermented. The gas in the gas-containing beverage is obtained by a carbohydrate process, and the carbonic acid is a solution of carbon dioxide gas in liquid water. If the pressure is maintained, the carbonated liquid state will normally be maintained. Carbonated beverages form carbon dioxide gas and water when the bottle is opened. The bubbles in the beverage also transport the aroma compounds to the drinker's nose, thereby enhancing flavor. Bubbles rising through the liquid in the mouth also create a pleasant tingling sensation on the tongue.

At present, the tea beverage produced in the food industry mainly comprises the addition of instant tea powder or the preparation of tea extract liquid by a hot water extraction process. However, the hot water extraction process can increase components such as tannic acid and caffeic tannic acid in the tea soup, unpleasant experience is brought to consumers, and meanwhile, the degradation damage of beneficial components such as tea polyphenol, polysaccharide and protein is accelerated by the components. The production of the carbonated beverage generally adopts the process of preparing concentrated materials and then mixing and aerating, for example, coca cola is used for preparing concentrated syrup with the concentration of about 15 percent, and carbon dioxide is added and sterile water with a certain proportion is added during mixing, so that the advantages of greatly reducing the product amount treated by the front-stage process and reducing the production cost are achieved; however, the tea beverage can not reach such a high-concentration pulp, mainly because the yield of tea polyphenol, the material melting at the front stage and the product taste (the tea soup thick material is seriously lost in high-temperature sterilization and flavor) can not be ensured at the same time.

Disclosure of Invention

The invention aims to provide a preparation method of an aerated fruit juice tea beverage, which creatively combines fruit juice, tea and an aeration process, provides a brand new beverage experience, and simultaneously solves the problem that beneficial components such as tea polyphenol, polysaccharide, protein and the like are easily degraded and damaged during tea soup extraction.

According to an aspect of the present invention, there is provided a method for preparing an aerated fruit juice tea beverage, comprising the steps of:

(1) Producing electrolyzed water from the first portion of the batch water and the electrolyte;

(2) Mixing a second part of ingredient water with the electrolyzed water to obtain tea-extracting water;

(3) Adding tea leaves into the tea extraction water, and extracting at a tea extraction temperature of 55 +/-2 ℃ to obtain tea soup;

(4) Dissolving other base materials including fruit juice in the third part of the ingredient water to obtain feed liquid;

(5) Adding the tea soup into the feed liquid, and metering the feed liquid to 30% of the total amount of the ingredients by using the fourth part of material distributing water;

(6) Homogenizing and sterilizing the feed liquid obtained in the step (5);

(7) And (4) filling carbon dioxide with preset concentration into the feed liquid obtained in the step (6).

Further, in the step (1), the electric conductivity of the electrolyzed water is 23000 to 25000 μ s/cm, and preferably pH =12.8 to 13.0.

Further, in the step (2), the volume ratio of the second part of the distribution material water to the electrolyzed water is 8.

Further, in the step (2), the second part of the batching water is heated to 58-60 ℃ in advance.

Further, in the step (3), the ratio of the tea leaves to the tea extraction water is 1.

Further, after the extraction is finished, the tea soup is sieved, kept stand, filtered, cooled to 1-8 ℃, kept stand again and centrifuged. Preferably, the filtering is implemented by sequentially passing the tea soup through a duplex filter with 60 meshes and 100 meshes for residue-liquid separation.

Further, in the step (3), the centrifugal rotating speed is not lower than 7000rpm.

Further, in the step (4), the filtration is performed by using a 60-80 mesh filter.

Further, in the step (6), the homogenization temperature is 70-75 ℃, and the homogenization pressure is 40/200bar.

Further, in the step (6), the sterilization temperature is 88-92 ℃ and the time is 380-420s.

Further, the other base is one or more of fructose syrup, sweetener, chelating agent, concentrated fruit juice or preservative.

According to another aspect of the present invention, there is provided an aerated fruit juice tea beverage made according to the above method.

Further, the aerated fruit juice tea beverage comprises the following components based on the total weight of the aerated fruit juice tea beverage: 0.7-0.8% of tea soup, 3-4% of high fructose corn syrup, 0.5-0.6% of sweetening agent, 1.5-1.8% of fruit juice, 0.21-0.25% of essence, 0.02-0.03% of potassium sorbate, 0.31-0.33% of carbon dioxide, and the balance of water for making up to 100%.

According to the method, firstly, the raw tea leaves are subjected to electrolyte water extraction, the obtained crude tea soup is filtered, cooled, stood and centrifuged (the necessity of separating the crude tea soup, namely, the separation process is a process of treating fine particles in the crude tea soup, the process reduces the content of the fine particles in the tea soup so as to improve the stability of the tea soup), and finally, the high-quality tea soup for ingredients is obtained. Because other raw materials including the fruit juice used in the formula are raw materials with better water solubility, the base material is prepared by using normal-temperature batching water, a canning material with high shearing capacity is used, the base material is fully stirred and uniformly melted, and the feed liquid is filtered and cooled after the melting is finished, so that the original fruit taste of the fruit juice is kept, and the microbial proliferation in the storage period is prevented; adding the extracted tea soup into the base material, mixing uniformly to a predetermined volume, and adding the ingredient water when the predetermined volume is insufficient. The pre-fixed volume semi-finished product enters a homogenizer after being preheated, so that the stability of a product system can be improved; considering that the tea raw materials belong to agricultural products and contain microorganisms with large base numbers, the homogenized semi-finished product is sterilized at high temperature only, so that the microbial deactivation rate and shelf life stability are ensured; mixing the semi-finished product after sterilization, and introducing carbon dioxide, wherein the temperature during mixing is controlled to a very low level as much as possible in order to ensure the gas content of the product; and filling the fruit juice tea after the mixing to obtain the sparkling fruit juice tea beverage. Thus, by the method of the present invention, a good combination of tea soup, fruit juice and aerated gas is achieved for the first time.

Compared with the prior art, the invention has the following beneficial effects:

the invention adopts the process of electrolyzing water to extract tea, improves the yield of tea polyphenol and ensures the original taste and flavor of tea leaves.

The invention adopts the treatment method of cooling, standing and high-speed centrifugal separation to the tea soup, obviously removes micromolecule insoluble solid matters in the tea soup, improves the shelf life stability of finished products, and prevents the precipitation floccules from appearing at the end of the shelf life of the finished products;

the base material is prepared by adopting normal-temperature preparation water, so that the original fruit taste of the fruit juice is fully reserved, the tea taste and fruit taste combined aerated beverage is realized for the first time, and a brand-new drinking experience is provided for consumers.

The invention discloses a preparation method of aerated fruit juice tea beverage, which comprises the following steps: and a part of feed liquid volume presetting method is adopted, so that the operation cost is greatly reduced.

The preparation method of the aerated fruit juice tea beverage comprises the following steps: the preset liquid containing material is sterilized for a long time at low temperature, and the mild sterilization mode ensures the inactivation rate of microorganisms and the flavor of tea.

Drawings

The technical solutions and features of the present invention will be explained in more detail below with reference to the accompanying drawings, in which:

fig. 1 shows a flow chart of a method of preparing an aerated fruit-tea beverage according to the present application.

Detailed Description

Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

The invention provides a preparation method of aerated fruit juice tea drink, which comprises the following steps:

1. preparing electrolyzed water: first, the feed water and the electrolyte are added to the electrolytic cell to prepare electrolytic water. Wherein the ingredient water may be reverse osmosis water, wherein the total number of colonies is less than 1. The conductivity of the obtained electrolytic water is 23000-25000 mu s/cm, preferably 24000 mu s/cm. Further preferably, the pH of the electrolyzed water =12.8-13.00. The storage time of the electrolyzed water at normal temperature is not more than 24 hours.

2. Preheating the batching water: heating the batching water at 58-60 deg.C

3. Proportioning: the heated ingredient water and electrolyzed water are mixed according to the volume ratio of 8.

4. Tea extraction: and adding tea extraction water and tea leaves into an extraction kettle in sequence, wherein the ratio of the tea leaves to the tea extraction water is 1. And after extraction is finished, pouring the tea stock solution into a tea extraction kettle screen, and standing for 10 minutes to ensure that the tea soup is fully separated from the tea leaves.

5. And (3) filtering: the tea soup is sequentially filtered by a 60-mesh and 100-mesh duplex filter for residue-liquid separation.

6. And (3) cooling: cooling the tea soup to 1-8 deg.C.

7. Standing: standing the tea soup in a standing tank for 15-20 minutes.

8. Centrifugal separation: centrifuging the tea soup at a centrifuge speed of 7000rpm or higher.

9. Preparing a base material: adding room temperature ingredient water 15% of the total amount, sequentially adding all raw materials except essence (such as fructose-glucose syrup, sweetener and chelating agent, fruit juice, potassium sorbate, etc.) into a material melting tank under stirring, and melting for 10-15 min by using material melting equipment with mixing, dispersing and shearing effects.

10. And (3) filtering: filtering the feed liquid by a 60-80 mesh filter.

11. And (3) cooling: cooling the filtered feed liquid to 1-12 ℃.

12. Pre-fixing the volume of the concentrated material: pumping the tea soup into a predetermined volume tank, and using ingredient water to fix the volume of the materials to 30% of the total amount of the ingredients. Adding essence to ensure uniform mixing and stirring, and dissolving completely. The essence raw material can be high-power concentrated raw material. When feeding, in order to avoid spice outflow loss, the container needs to be repeatedly washed after feeding, so that loss is avoided, and the uniform mixing of materials is ensured.

13. Homogenizing: homogenizing at 70-75 deg.C under 40/200bar.

14. And (3) sterilization: 88-92 deg.C, preferably 90 deg.C/400 s.

15. And (3) cooling: cooling the sterilized feed liquid to 20-30 ℃.

16. Mixing ratio (carbonation): cooling the feed liquid to 1-4 deg.C, and carbonating. And (4) adjusting and setting the carbon dioxide flow of the mixing ratio machine and the pressure of the buffer tank on line according to the target gas content of the final product, so that the aeration quantity of the carbon dioxide can be 0.31-0.33%.

17. And (3) isobaric filling: the isobaric filling of the product is realized by adjusting the liquid level of the circular cylinder, the back pressure, the speed of a filling machine and the filling temperature on line, and the filling temperature is required to be 2-7 ℃; and the gas content of the sample after being warmed up is detected on line, and the next stage can be carried out after the sample is qualified.

18. And before the cover is sealed, carbon dioxide gas is adopted to sweep the headspace air of the tank, so that the headspace oxygen residue is less than 2mL, and the stress corrosion is prevented.

19. Warming the tank: the sample is sprayed to the temperature return section through hot water, and the temperature of the warm tank is returned to be above the dew point temperature, so that the surface of the outer package of the product in the subsequent working section can not generate condensed water.

The method according to the invention:

1. the solution of the ingredient water and the electrolyte is electrolyzed, and the prepared electrolytic water has conductivity, so that the free electrons in the electrolytic water are increased, and the tea extraction yield is also improved.

2. The ingredient water is heated in advance, so that the tea extraction rate can be improved, and the operation cost can be reduced.

3. The proportion of the electrolytic water and the ingredient water is selected, because the electric conductivity of the electrolytic water is too high, the electrolytic water is not suitable for direct tea extraction, and the electrolytic water needs to be matched with the ingredient water to achieve the best tea extraction electric conductivity.

4. The tea leaves and the tea extraction water are reasonably proportioned, so that the operation cost is saved while the extraction yield of the tea leaves is improved.

5. Filtering the tea residue, separating out the tea residue, and preparing for further centrifugally separating the tea soup.

6. And cooling, wherein the tea leaves belong to crops and contain a certain amount of heat-resistant microorganisms, and the tea soup can be prevented from deteriorating due to the breeding of the microorganisms by cooling and storing.

7. Standing, wherein the molecules of the flocculate in the freshly cooled tea soup are small, the flocculate cannot be completely removed through centrifugal separation, the tea soup needs to be stood for a certain time, the small-molecule flocculate is agglomerated into large molecules, and the centrifugal removal effect is ideal.

8. And (4) performing centrifugal separation, namely performing centrifugal separation on the tea soup to remove flocculates in the tea soup, and improving the clarity and shelf life stability of the tea soup and finished products.

9. The base material is prepared by adopting material melting equipment with mixing, dispersing and shearing effects, so that the material melting effect is ensured.

10. Filtering to remove insoluble physical impurities possibly carried in the raw material.

11. Cooling to prevent microorganism breeding and prolong the storage time of the base material.

12. Presetting the volume of the concentrated materials, wherein the necessity is as follows: the feed liquid dry matter before sterilization is ensured to mainly relate to stable tea polyphenol content, the flavor of the semi-finished product before and after sterilization is ensured to be acceptable, and meanwhile, the sterilization treatment capacity and the production cost are reduced.

13. Homogenizing, sterilizing, homogenizing, reducing molecular particle size of the liquid, and improving thermal stability.

14. Sterilizing, and killing microorganisms introduced by the raw materials; killing microorganisms possibly introduced by external equipment in the process of treating the feed liquid; the product adopts a low-temperature long-time sterilization process, so that the original taste of the tea leaves is not damaged while microorganisms are inactivated; the shelf life of the product is prolonged.

15. And cooling, wherein the temperature of the semi-finished product is preliminarily reduced before mixing, and the lower the mixing temperature is, the better the carbon dioxide solubility is, and the higher the gas content of the product is.

16. Mixing ratio (carbonation), wherein the cooled semi-finished product can be mixed with carbon dioxide, and a carbon dioxide system is stabilized by a carbonation tank, so that carbon dioxide and water are stably generated into carbonic acid and exist in the semi-finished product; the mixing machine can monitor the whiteness of the product on line, and the uniformity of the batch of the product is ensured by adjusting the mixing water amount on line according to the content of the whiteness.

17. And (3) isobaric filling, wherein in the isobaric filling process, the pressure of a ring cylinder of the filling machine is consistent with the pressure in a packaging bottle, so that the stable flow of the product in the filling machine is ensured to the maximum extent, the turbulent flow phenomenon is not generated, the carbonic acid in the product stably exists, and further the gas content is not influenced.

19. Warming the tank: the sample is sprayed to the temperature return section through hot water, and the temperature of the warm tank is returned to above the dew point temperature, so that the outer package surface of the product in the subsequent working section can not generate condensed water.

FIG. 1 is a schematic diagram of the process of the present invention.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.

The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

Examples

Example 1

1. Preparing electrolyzed water: firstly, adding batching water and electrolyte into an electrolytic cell to prepare electrolytic water, wherein the electric conductance of the electrolytic water is required to be 24000 mu s/cm, the pH value is =12.8, and the normal-temperature storage time of the electrolytic water is not more than 24 hours.

2. Preparing ingredient water: the batching water is heated, and the heating temperature is 58 ℃.

3. Proportioning: the heated ingredients are mixed with water and electrolytic water according to a ratio of 8.

4. Tea extraction: adding tea extraction water and tea leaves into an extraction kettle in sequence, wherein the tea extraction water proportion is 1; and after extraction is finished, pouring the tea stock solution into a tea extraction kettle screen, and standing for 10 minutes to ensure that the tea soup is fully separated from the tea leaves.

5. And (3) filtering: the tea soup is sequentially filtered by a duplex filter of 60 meshes and 100 meshes to carry out residue-liquid separation.

6. And (3) cooling: the tea soup was cooled to 1 ℃.

7. Standing: the tea soup was allowed to stand in the standing pot for 15 minutes.

8. Centrifugal separation: and (4) carrying out centrifugal separation on the tea soup, wherein the rotating speed of a centrifugal machine is not less than 7000 revolutions per minute.

9. Preparing a base material: the normal-temperature ingredients are mixed with water to 15% of the ingredients, all the raw materials except essence are sequentially added into a material melting tank on the premise of starting stirring, and material melting equipment with mixing, dispersing and shearing effects is adopted, so that the material melting time is 10 minutes.

10. And (3) filtering: the feed solution was filtered using a 60 mesh filter.

11. And (3) cooling: cooling the feed liquid to 4 ℃ for canning and storage.

12. And (3) pre-fixing the concentrated material, namely putting the tea soup into a pre-fixing volume tank, fixing the volume of the tea soup to 30% of the ingredient amount by using ingredient water, adding essence, and ensuring that the tea soup is uniformly mixed and stirred with the feed liquid and is fully dissolved. The essence raw materials are high-concentration raw materials, so that outflow loss is avoided during feeding, the container needs to be repeatedly washed after feeding, loss is avoided, and uniform mixing of the materials is ensured.

13. Homogenizing: the homogenization temperature is 70 ℃ and the homogenization pressure is 40/200bar.

14. And (3) sterilization: 90 ℃/400s.

15. And (3) cooling: and cooling the product sterilized at the high temperature to 20 ℃.

16. Mixing ratio (carbonation): and cooling the product to 1 ℃ for carbonation, and adjusting and setting the carbon dioxide flow of the mixing machine and the pressure of the buffer tank on line according to the target gas content of the final product.

17. And (3) isobaric filling: the product isobaric filling is realized by adjusting the liquid level of the circular cylinder, the back pressure, the speed of a filling machine and the filling temperature on line, and the filling temperature is required to be 2 ℃; and the gas content of the sample after being warmed up is detected on line, and the next stage can be carried out after the sample is qualified.

Example 2

1. Preparing electrolyzed water: firstly, adding batching water and electrolyte into an electrolytic cell to prepare electrolytic water, wherein the electric conductance of the electrolytic water is required to be 24000 mu s/cm, the pH value is required to be =13.00, and the normal-temperature storage time of the electrolytic water is not more than 24 hours.

2. Preparing ingredient water: heating the blending water at 60 deg.C

3. Proportioning: the heated ingredients are mixed with water and electrolytic water according to a ratio of 9.

6. And (3) cooling: the tea soup was cooled to 8 ℃.

7. Standing: the tea soup was allowed to stand in the standing pot for 20 minutes.

9. Preparing a base material: the preparation method comprises the steps of beating the ingredients at normal temperature to 15% of the ingredients with water, sequentially adding all the raw materials except essence into a material melting tank on the premise of starting stirring, and adopting material melting equipment with mixing, dispersing and shearing effects for 15 minutes.

10. And (3) filtering: the feed solution was filtered using an 80 mesh filter.

11. And (3) cooling: cooling the feed liquid to 12 ℃ to be canned for storage.

12. And (3) pre-fixing the concentrated material, namely putting the tea soup into a pre-fixing volume tank, fixing the volume of the tea soup to 35% of the ingredient amount by using ingredient water, adding essence, and ensuring that the tea soup is uniformly mixed and stirred with the feed liquid and is fully dissolved. The essence raw materials are high-power concentrated raw materials, outflow loss is avoided during feeding, the container needs to be repeatedly flushed after feeding, loss is avoided, and uniform mixing of the materials is guaranteed.

13. Homogenizing: the homogenization temperature is 75 ℃ and the homogenization pressure is 40/200bar.

14. And (3) sterilization: 88 ℃/4s

15. And (3) cooling: cooling the sterilized product to 30 ℃.

16. Mixing ratio (carbonation): and cooling the product to 4 ℃ for carbonation, and adjusting and setting the carbon dioxide flow of the mixing machine and the pressure of the buffer tank on line according to the target gas content of the final product.

17. And (3) isobaric filling: the product isobaric filling is realized by adjusting the liquid level of the circular cylinder, the back pressure, the speed of a filling machine and the filling temperature on line, and the filling temperature is required to be 7 ℃; and the gas content of the sample after being reheated is detected on line, and the next stage can be carried out after the sample is qualified.

Example 3

1. Preparing electrolyzed water: firstly, adding ingredient water and electrolyte into an electrolytic cell to prepare electrolytic water, wherein the electric conductance of the electrolytic water is required to be 24000 mu s/cm, the pH value is =13.00, and the normal-temperature storage time of the electrolytic water is not more than 24 hours.

2. Preparing ingredient water: heating the blending water at 60 deg.C

6. And (3) cooling: the tea soup was cooled to 2 ℃.

10. And (3) filtering: the feed solution was filtered using an 80 mesh filter.

11. And (3) cooling: cooling the feed liquid to 4 ℃ for canning and storage.

12. And (3) pre-fixing the concentrated material, namely putting the tea soup into a pre-fixing volume tank, fixing the volume of the tea soup to 40% of the ingredient amount by using ingredient water, adding essence, and ensuring that the tea soup is uniformly mixed and stirred with the feed liquid and is fully dissolved. The essence raw materials are high-power concentrated raw materials, outflow loss is avoided during feeding, the container needs to be repeatedly flushed after feeding, loss is avoided, and uniform mixing of the materials is guaranteed.

14. And (3) sterilization: 92 ℃ for 8s.

15. And (3) cooling: cooling the sterilized product to 30 ℃.

Comparative example 1

The method for producing a citrus and black tea compound juice tea beverage according to CN106605723A comprises:

1. citrus raw material;

2. preparing fruit pulp: crushing the raw materials to prepare fruit pulp, adding complex enzyme 1, pectinase: cellulase = 2;

3. enzyme deactivation: inactivating enzyme at 90 deg.C/30 s;

4. and (3) filtering: adding complex enzyme 2, pectinase: amylase =1, plate and frame filter filtration;

5. and (3) sterilization: pasteurizing at 90 deg.C/30 s;

6. preparing tea juice: extracting tea with hot water at 100 ℃ for 10min, wherein the material-liquid ratio is 1;

7. the beverage proportioning: the raw materials are proportioned according to the formula: 10-15% of citrus raw juice, 15-20% of tea juice, 3% of white granulated sugar, 0.04% of salt, 0.06% of honey, 0.02% of citric acid, 0.01% of Vc, 0.2-0.5% of composite stabilizer and the balance of purified water; the composite stabilizer contains 2-5% of konjac glucomannan, 10-15% of CMC (sodium carboxymethylcellulose) and 30-50% of lecithin;

8. and (3) sterilization: sterilizing at high temperature at 121 deg.C/30 s.

Comparative example 2

A method of making a fruit juice tea according to CN104543136A comprising:

1. drying raw tea at 105 deg.C for 15min;

2. adding the dried original tea leaves into mango juice, and leaching at normal temperature for 1h;

3. filtering the extracted fruit juice tea mixed solution through 400-mesh filter cloth;

4. adding the rest fruit juice into the mixed solution;

5. ultra-high pressure sterilization: 550MPa/20min.

Comparative example 3

A fresh and sweet fruit juice tea prepared from CN111165618A, and its preparation method

1. Raw tea juice pressing: soaking in mineral water for 3 hr, filtering to obtain tea leaf, and collecting filtrate; the tea leaves are crushed into tea leaves for standby.

2. Preparing the fruit juice: and (2) crushing and pulping the filtrate, the filter residue, the citrus with peel and the watermelon with peel, adding ethyl maltol and cyclodextrin, uniformly mixing, heating the filtrate, the filter residue, the citrus with peel, the watermelon with peel, the ethyl maltol and the cyclodextrin in a mass ratio of 100.

3. Blending: mixing tea leaf juice, fruit juice, milk and cane sugar according to the mass ratio of 1.

Table 1: comparison of the characteristics of the products obtained in examples 1 to 3 with those of the products obtained in the conventional production process (comparative examples 1 to 3)

As can be seen from table 1 above, the aerated fruit juice tea beverage according to the present invention has better stability and mouthfeel.

The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.

Claims

1. The preparation method of the aerated fruit juice tea drink is characterized by comprising the following steps:

(4) Dissolving other base materials containing fruit juice in the third part of the ingredient water to obtain feed liquid;

(5) Adding the tea soup into the feed liquid, and metering the feed liquid to 30% of the total amount of the ingredients by using the fourth part of ingredient water;

(6) Homogenizing and sterilizing the feed liquid obtained in the step (5);

2. The method for preparing an aerated fruit juice tea beverage according to claim 1, wherein in the step (1), the electrolytic water has an electric conductivity of 23000 to 25000 μ s/cm, preferably pH =12.8 to 13.0.

3. The method of claim 1, wherein in step (2), the volume ratio of the second portion of ingredient water to the electrolyzed water is from 8.

4. The method of preparing an aerated fruit juice tea beverage according to claim 1, wherein in the step (2), the second part of the ingredient water is heated to 58 to 60 ℃ in advance.

5. The method for preparing an aerated fruit juice tea beverage according to claim 1, wherein in the step (3), the ratio of tea leaves to tea extract is 1.

6. The method for preparing aerated fruit juice tea beverage according to claim 1, wherein the tea soup after the extraction is sieved, stood, filtered, cooled to 1-8 ℃, stood again, centrifuged, and preferably, the filtering is performed by sequentially passing the tea soup through a 60-mesh and 100-mesh duplex filter for residue-liquid separation.

7. The method of preparing an aerated fruit juice tea beverage according to claim 1, wherein in the step (6), the sterilizing temperature is 88 to 92 ℃ and the time is 380 to 420 seconds.

8. The method of making an aerated fruit juice tea beverage according to any one of claims 1 to 7 wherein the other base is one or more of a fructose syrup, a sweetener, a chelating agent, fruit juice or a preservative.

9. An aerated fruit juice tea beverage produced by the method of any one of claims 1 to 8.

10. The aerated fruit juice tea beverage according to claim 9, comprising the following components based on the total weight of the aerated fruit juice tea beverage: 0.7-0.8% of tea soup, 3-4% of high fructose corn syrup, 0.5-0.6% of sweetening agent, 1.5-1.8% of fruit juice, 0.21-0.25% of essence, 0.02-0.03% of potassium sorbate, 0.31-0.33% of carbon dioxide, and the balance of water for making up to 100%.