CN115968963B - Double-fermentation tea base material, tea-flavored frozen drink and preparation methods thereof - Google Patents
Double-fermentation tea base material, tea-flavored frozen drink and preparation methods thereof Download PDFInfo
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- CN115968963B CN115968963B CN202211637973.7A CN202211637973A CN115968963B CN 115968963 B CN115968963 B CN 115968963B CN 202211637973 A CN202211637973 A CN 202211637973A CN 115968963 B CN115968963 B CN 115968963B
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of frozen drinks, and particularly relates to a double-fermentation tea base material with rich flavor, a tea-flavored frozen drink and a preparation method thereof. The double-fermentation tea base material takes the infused tea soup as the tea-flavor base material, and the fermented tea base material with rich tea-flavor taste is obtained through fermentation of the selected strain, so that the double-fermentation tea base material can be used for preparing fermented tea-flavor frozen drinks with rich flavor and taste. The double-fermented tea-flavored frozen drink takes the double-fermented tea base material as a raw material, and has the advantages of rich flavor and fresh and cool mouthfeel.
Description
Technical Field
The invention belongs to the technical field of frozen drinks, and particularly relates to a double-fermentation tea base material with rich flavor, a tea-flavored frozen drink and a preparation method thereof.
Background
The frozen drink is made up by using drinking water, dairy products, egg products, sweetening agent and edible oil and fat as main raw materials, adding proper quantity of food additives of essence, stabilizing agent, colouring agent and emulsifying agent, etc. and making them pass through the processes of mixing, sterilizing, homogenizing, ageing and freezing, etc. or making them pass through the processes of forming and hardening, etc.. Common frozen beverages include ice cream, popsicle, slush, frozen stick, edible ice, sweet ice, and the like. In order to enrich the mouthfeel and the flavor of frozen drinks and meet the different demands of consumers, various merchants develop frozen drinks with different tastes and flavors.
At present, frozen beverages with black tea flavor in the market are prepared by adding tea powder and essence, and most of the products select the tea powder to form tea aroma. However, the tea powder is subjected to high-temperature pulverization to cause serious flavor loss, and the flavor of the black tea is unnatural due to the fact that the tea powder is blended by essence; if the content of the black tea powder and the essence is increased, unpleasant smell can be generated, and the quality of the product is affected. In addition, the fermented tea products on the market at present are limited to fermented tea beverages, and the fermented tea frozen beverage is not sold, mainly because the characteristic flavor of the fermented tea frozen beverage is not obvious, and the flavor and the taste of the fermented tea frozen beverage are not obvious from the traditional food additive-based product. Moreover, when the traditional tea-flavored frozen drink is eaten, a long time is required for dissolving the tea-flavored frozen drink so as to achieve the edible taste, and the waiting time of consumers is long, so that the eating feeling is seriously influenced.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to provide the double-fermentation tea base material with rich tea aroma and natural flavor, wherein the tea base material is used for preparing the tea-flavored frozen drink and has the advantages of rich tea aroma and natural flavor;
the second technical problem to be solved by the invention is to provide a double-fermentation tea-flavored frozen drink with rich tea flavor and natural flavor, wherein the frozen drink has the advantages of rich flavor and better edible mouthfeel;
the third technical problem to be solved by the invention is to provide a preparation method of the double-fermented tea-flavored frozen drink.
In order to solve the technical problems, the preparation raw materials of the double-fermentation tea base material comprise a fermentation base material, a taste regulator and a fermentation microbial inoculum;
the fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 6-10wt% of edible glucose, 7-11wt% of sweetener, 2-8wt% of dietary fiber and the balance of tea soup to 100%;
The taste modifier is added in an amount of 20 to 40wt%, preferably 25 to 35wt%, more preferably 30wt%, based on the total amount of the fermentation base;
The fermentation inoculant comprises a first fermentation strain and a second fermentation strain; wherein the addition amount of the first fermentation strain based on the total amount of the fermentation base stock is 50-150U/ton, and the addition amount of the second fermentation strain based on the total amount of the fermentation base stock is 50-150U/ton.
Preferably, the fermentation base material comprises the following components in percentage by mass based on the total preparation raw material: 78wt% of tea soup, 8wt% of edible glucose, 9wt% of sweetener and 5wt% of dietary fiber;
Preferably, the addition amount of the first fermentation strain based on the total amount of the fermentation base material is 100U/ton, and the addition amount of the second fermentation strain based on the total amount of the fermentation base material is 100U/ton.
Specifically, the double-fermented tea base material comprises:
The tea soup is prepared from tea, preferably at least one of jasmine flower, chrysanthemum, peony flower or rose; and/or the number of the groups of groups,
The dietary fiber comprises at least one of polydextrose, fructooligosaccharides or resistant dextrins; and/or the number of the groups of groups,
The sweetener comprises one or two of white granulated sugar or high fructose syrup; and/or the number of the groups of groups,
The taste modifier comprises maltose syrup; and/or the number of the groups of groups,
The first fermentation strain comprises streptococcus salivarius subspecies thermophilus and/or lactobacillus plantarum; and/or the number of the groups of groups,
The second fermentation strain comprises lactobacillus acidophilus and/or lactobacillus paracasei.
Preferably, the first fermentation strain comprises a mixed bacterial agent of streptococcus salivarius subspecies thermophilus and lactobacillus plantarum, and the mass ratio of the two is preferably 2:3-3:2, more preferably 1:1, a step of;
Preferably, the second fermentation strain comprises a mixed bacterial agent of lactobacillus acidophilus and lactobacillus paracasei, and the mass ratio of the two is preferably 2:1-4:1, more preferably 3:1.
Specifically, the preparation method of the tea soup comprises the following steps:
(1) Washing tea: adding tea into a first sodium chloride solution for cleaning for later use;
(2) Soaking: soaking the cleaned tea leaves in a second sodium chloride solution;
(3) Soaking: soaking the soaked tea in aqueous solution containing citric acid, filtering, and cooling.
Specifically, in the step (1), the concentration of the first sodium chloride solution is 0.1-0.3 wt%; preferably, the concentration of the first sodium chloride solution is 0.2 wt%o;
Preferably, the temperature of the tea washing step is 20-30 ℃ and the time is 1-3min; preferably, the temperature of the tea washing step is 25 ℃ and the time is 2min.
Preferably, in the step (2), the concentration of the second sodium chloride solution is 0.5-1.5 wt%; preferably, the concentration of the second sodium chloride solution is 1 wt%o;
Preferably, the temperature of the soaking step is 40-50 ℃ and the time is 5-15min; preferably, the temperature of the soaking step is 45 ℃ and the time is 10min.
Preferably, in the step (3), the concentration of the citric acid in the aqueous solution is 0.05-0.15 wt%; preferably, the concentration of the citric acid is 0.1 wt%o;
Preferably, the temperature of the soaking step is 90-100 ℃, and the soaking time is 2-6 hours; preferably, the temperature of the soaking step is 95 ℃ and the soaking time is 4 hours;
Preferably, the ratio of the water solution to the tea leaves is 1 ton of water solution added to 5-25kg of tea leaves for brewing.
The invention also discloses a method for preparing the double-fermented tea base stock, which comprises the following steps:
(1) Weighing the tea soup, the edible glucose and the sweetener dietary fiber according to the selected proportion, uniformly mixing, and sterilizing the obtained feed liquid;
(2) Adding a selected amount of the first fermentation strain into the feed liquid to perform primary fermentation to obtain primary fermentation feed liquid;
(3) Adding a selected amount of the second fermentation strain into the primary fermentation feed liquid to perform secondary fermentation to obtain double fermentation feed liquid;
(4) Adding the selected amount of the taste regulator into the double fermentation feed liquid, and mixing to obtain the double fermentation feed liquid.
Specifically, in the step (1), the sterilization step temperature is 93-97 ℃ and the sterilization time is 200-400s; preferably, the sterilization step is performed at a temperature of 95 ℃ for 300 seconds.
Specifically, in the step (2), the temperature of the first fermentation step is 40-44 ℃, and the fermentation temperature is preferably 42 ℃;
controlling the fermentation end point of the first fermentation step to be the titrated acidity of 65-75 DEG T, and preferably controlling the fermentation end point to be the titrated acidity of 70 DEG T; under this parameter requirement, the fermentation time of the first fermentation step is about 5-15 hours.
Specifically, in the step (3), the temperature of the second fermentation step is 26-30 ℃, and the fermentation temperature is preferably 28 ℃;
controlling the fermentation end point of the second fermentation step to be the titrated acidity of 80-90 DEG T, and preferably controlling the fermentation end point to be the titrated acidity of 85 DEG T; under this parameter requirement, the fermentation time of the second fermentation step is about 30-50 hours.
Specifically, in the step (4), before the maltose syrup is added, the step of cooling the double fermentation feed liquid to 2-6 ℃ is further included.
The invention also discloses application of the double-fermented tea base stock in preparing double-fermented tea-flavored frozen beverage.
The invention also discloses a double-fermented tea-flavored frozen drink, which comprises the double-fermented tea base material.
The invention also discloses a method for preparing the double-fermented tea-flavored frozen drink, which comprises the following steps:
(a) Freezing and filling for the first time: partially pouring the double-fermented tea base material into a cold drink container after first freezing;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material to a filling line of a container after secondary freezing;
(c) Quick-freezing: and (5) quick-freezing the filled frozen beverage, and freezing for preservation.
Specifically, the preparation method of the double-fermented tea-flavored frozen drink comprises the following steps:
In the step (a), in the first freezing step, the outlet temperature is controlled to be-1 to-5 ℃ and the expansion rate is controlled to be 10-30%; and/or the number of the groups of groups,
In the step (a), the first freezing and filling step is performed to 1/2-2/3 of the cold drink container; and/or the number of the groups of groups,
In the step (b), in the second freezing step, the outlet temperature is controlled to be-6 to-10 ℃ and the expansion rate is controlled to be 40-60%; and/or the number of the groups of groups,
In the step (c), the temperature of the quick-freezing step is-25 to-35 ℃ and the quick-freezing time is 20-40min.
Preferably, the preparation method of the double-fermented tea-flavored frozen drink comprises the following steps:
(a) And (3) filling for the first time: pouring the obtained feed liquid to the 2/3 position of the container after the first freezing, and controlling the outlet temperature to-3 ℃ and the expansion rate to 20%;
(b) And (5) filling for the second time: filling the obtained feed liquid into a filling line of a container after the second freezing, and controlling the outlet temperature to-8 ℃ and the expansion rate to be 50%;
(c) Quick-freezing: and (5) quick-freezing the filled frozen beverage at the temperature of minus 30 ℃ for 30min, and then freezing and preserving.
The double-fermentation tea-flavored frozen drink takes the infused tea soup as the tea-flavored base material, and the fermented tea base material with rich tea-flavored mouthfeel is obtained through fermentation of the selected strain, so that the double-fermentation tea-flavored frozen drink can be used for preparing the fermented tea-flavored frozen drink with rich flavor and mouthfeel.
According to the double-fermentation tea-flavored frozen drink, the tea soup with rich flavor is selected as the raw material, and a great number of experiments prove that in the tea washing and brewing process of tea, the low-concentration sodium chloride aqueous solution is utilized for washing and soaking the tea, the flavor of the brewed tea soup is best, and especially the hot water containing citric acid is utilized for brewing, so that the tea flavor of the tea soup can be effectively improved.
The double-fermentation tea-flavored frozen drink disclosed by the invention has the advantages that the selected tea soup can be suitable for brewing different scented tea, the tea soup is rich in flavor, the tea soup is especially suitable for raw materials of the tea-flavored frozen drink, the prepared frozen drink is rich in tea flavor and has the optimal characteristic flavor, in particular, the thawing property of the frozen drink is moderate, a consumer can enjoy the delicious frozen drink without waiting for a longer thawing time when eating, and the eating feeling is improved.
The double-fermentation tea base material is based on the tea soup with rich flavor as a tea flavor raw material, and realizes the stable character of the frozen beverage without adding additives such as essence, pigment, stable emulsifying agent and the like through reasonable blending of the frozen beverage formula and optimization of the fermentation process, so that the tea flavor frozen beverage with rich flavor, fresh and cool taste and nature is obtained.
According to the double-fermentation tea base stock, maltose syrup is selected to be added as a taste regulator, and the malt syrup is added after the fermentation step, so that on one hand, the total solid content in the fermentation process can be controlled not to be too high, and the phenomenon that the fermentation failure is possibly caused by the influence of the solid content exceeding 30% on the growth of strains is avoided; on the other hand, when the frozen drink is prepared after fermentation, the maltose syrup is added, so that the sour-sweet ratio of the feed liquid is effectively balanced, and the influence on the taste due to higher acidity of the fermented product is avoided; in particular, the taste of the frozen drink is closely related to the total solid and the acid-to-sweet ratio, and the addition of maltose syrup during the preparation of the frozen drink after fermentation is beneficial to forming soft taste and improving the edible taste of the product.
According to the preparation method of the double-fermented tea-flavored frozen drink, in the process of fermenting the double-fermented tea base material, the mode of carrying out secondary step-by-step fermentation on different strains under different conditions is adopted, so that the obtained fermented tea has better flavor and taste effects, and is more suitable for preparing the double-fermented tea-flavored frozen drink.
According to the preparation method of the double-fermented tea-flavored frozen beverage, the optimal taste of the product can be achieved within a limited time by controlling the freezing step parameters step by step and utilizing the filling modes of controlling different expansion parameters and different outlet temperatures step by step and matching the formula and the process of the frozen beverage, the optimal eating temperature can be achieved only by 5min, the pain that a consumer cannot wait for a cup of frozen beverage to be opened after the consumer gets the frozen beverage is solved, and the eating feeling is improved.
Detailed Description
Preparation example 1
The preparation method of the tea soup comprises the following steps:
(1) Washing tea: placing tea (commercially available early spring jasmine tea) in a cleaning tank, adding 0.2%sodium chloride solution, cleaning, and controlling the temperature to 25 ℃ for 2min;
(2) Soaking: placing the cleaned tea in a soaking tank, adding 1%o sodium chloride solution at 45deg.C, and soaking for 10min;
(3) Soaking: soaking the soaked tea in hot water (1 ton of hot water is added into every 15kg of jasmine tea) containing 0.1 per mill of citric acid at 95 ℃ for 4 hours, filtering, and cooling to obtain the required tea soup.
Preparation example 2
The preparation method of the tea soup with rich flavor comprises the following steps:
(1) Washing tea: placing tea (chrysanthemum tea) in a cleaning tank, adding 0.1%o sodium chloride solution, cleaning, and controlling the temperature to 20deg.C for 1min;
(2) Soaking: placing the cleaned tea in a soaking tank, adding 0.5%sodium chloride solution at 40 ℃, and soaking for 15min;
(3) Soaking: soaking the soaked tea in hot water (1 ton of hot water is added to 5kg of scented tea) containing 0.05 per mill citric acid at 93 ℃ for 6 hours, filtering, and cooling to obtain the required tea soup.
Preparation example 3
The preparation method of the tea soup with rich flavor comprises the following steps:
(1) Washing tea: placing tea (flos Rosae Rugosae tea) in a cleaning tank, adding 0.3%o sodium chloride solution, cleaning, and controlling temperature to 30deg.C for 3min;
(2) Soaking: placing the cleaned tea in a soaking tank, adding 1.5%sodium chloride solution at 50deg.C, and soaking for 5min;
(3) Soaking: soaking the soaked tea in hot water (1 ton of hot water is added into every 25kg of tea) containing 0.15%o citric acid at 97deg.C for 2 hr, filtering, and cooling to obtain the required tea soup.
Preparation example 4
The preparation method of the tea soup with rich flavor comprises the following steps:
(1) Washing tea: placing tea (commercially available early spring jasmine tea) in a cleaning tank, adding 1%o sodium chloride solution, cleaning, and controlling the temperature to 50deg.C for 2min;
(2) Soaking: placing the cleaned tea in a soaking tank, adding 5%o sodium chloride solution at 45deg.C, and soaking for 50min;
(3) Soaking: soaking the soaked tea in hot water (1 ton of hot water is added into 10kg of jasmine tea) containing 0.1 per mill citric acid at 95deg.C for 4 hr, filtering, and cooling to obtain tea soup.
Comparative preparation example 1
The tea soup preparation method of the comparative preparation example is the same as preparation example 1, and only difference is that in the step (1), the tea washing step adopts clear water to wash tea.
Comparative preparation example 2
The preparation method of the tea soup according to the comparative preparation example is the same as that of preparation example 1, and the difference is that in the step (2), the soaking step is performed by adopting clear water.
Comparative preparation example 3
The tea soup preparation method of the comparative preparation example is the same as the preparation example 1, and only difference is that in the step (3), the brewing step adopts hot water with the temperature of 95 ℃ for brewing.
Comparative preparation example 4
The preparation method of the tea soup according to the comparative preparation example is the same as that of preparation example 1, except that the sodium chloride solution washing step of step (1) is omitted.
Comparative preparation example 5
The preparation method of the tea soup according to the comparative preparation example is the same as that of preparation example 1, except that the sodium chloride solution soaking step of the step (2) is omitted.
Example 1
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 78wt% of tea soup (preparation example 1), 8wt% of edible glucose, 9wt% of white granulated sugar and 5wt% of polydextrose;
the addition proportion of the maltose syrup based on the total amount of the fermentation base material is 30wt%;
The first fermentation strain (streptococcus salivarius subspecies thermophilus, lactobacillus plantarum (mass ratio of 1:1) is 100U/ton based on the total amount of the fermentation base material, and the second fermentation strain (lactobacillus acidophilus, lactobacillus paracasei (mass ratio of 3:1)) is 100U/ton based on the total amount of the fermentation base material.
The preparation method of the double-fermented tea-flavored frozen drink comprises the steps of preparing the double-fermented tea base material and preparing the tea-flavored frozen drink based on the double-fermented tea base material; wherein,
The preparation of the double-fermented tea base material comprises the following steps:
(1) Mixing: taking the tea soup, the edible glucose, the white granulated sugar and the polydextrose according to the proportion, uniformly mixing, sterilizing the obtained feed liquid at 95 ℃ for 300 seconds, and cooling the sterilized feed liquid to 42 ℃;
(2) Primary fermentation: adding a selected amount of the first fermentation strain into the feed liquid, mixing, performing primary fermentation, controlling the fermentation temperature to be 42 ℃, controlling the fermentation end point to be 70 ℃ of titrating acidity, and fermenting for about 10 hours to obtain primary fermentation feed liquid;
(3) And (3) secondary fermentation: cooling the primary fermentation feed liquid to 28 ℃, stirring for 30min, adding a selected amount of the second fermentation strain into the primary fermentation feed liquid, mixing, performing secondary fermentation, controlling the fermentation temperature to 28 ℃, controlling the fermentation end point to titrate acidity to 85 DEG T, and fermenting for about 40h to obtain double fermentation feed liquid;
(4) Cooling the double-fermentation feed liquid to 4 ℃, fully stirring for 30min, and adding a selected amount of maltose syrup for mixing to obtain the double-fermentation tea base material;
the preparation of the tea-flavored frozen drink comprises the following steps:
(a) Freezing and filling for the first time: pouring the double-fermented tea base material into 2/3 positions of a selected frozen drink cup after first freezing, and controlling the outlet temperature to-3 ℃ and the expansion rate to 20%;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material into a filling line of a beverage cup after secondary freezing, and controlling the outlet temperature to-8 ℃ and the expansion rate to be 50%;
(c) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and freezing and preserving at the temperature of minus 18 ℃.
Example 2
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 79wt% of tea soup (preparation example 2), 6wt% of edible glucose, 7wt% of white granulated sugar and 8wt% of polydextrose;
The addition proportion of the maltose syrup based on the total amount of the fermentation base material is 20wt%;
the first fermentation species (Streptococcus salivarius subspecies thermophilus, lactobacillus plantarum, 1:1) was used in an amount of 50U/ton based on the total amount of the fermentation base, and the second fermentation species (Lactobacillus acidophilus, lactobacillus paracasei, 3:1) was used in an amount of 150U/ton based on the total amount of the fermentation base.
The preparation method of the double-fermented tea-flavored frozen drink comprises the steps of preparing the double-fermented tea base material and preparing the tea-flavored frozen drink based on the double-fermented tea base material; wherein,
The preparation of the double-fermented tea base material comprises the following steps:
(1) Mixing: taking the tea soup, the edible glucose, the white granulated sugar and the polydextrose according to the proportion, uniformly mixing, sterilizing the obtained feed liquid at 90 ℃ for 400 seconds, and cooling the sterilized feed liquid to 40 ℃;
(2) Primary fermentation: adding a selected amount of the first fermentation strain into the feed liquid, mixing, performing primary fermentation, controlling the fermentation temperature to 40 ℃, controlling the fermentation end point to titrate acidity to 65 DEG T, and fermenting for about 10 hours to obtain primary fermentation feed liquid;
(3) And (3) secondary fermentation: cooling the primary fermentation feed liquid to 26 ℃, stirring for 30min, adding a selected amount of the second fermentation strain into the primary fermentation feed liquid, mixing, performing secondary fermentation, controlling the fermentation temperature to 26 ℃, controlling the fermentation end point to titrate acidity to 80 ℃, and fermenting for about 30h to obtain double fermentation feed liquid;
(4) Cooling the double-fermentation feed liquid to 2 ℃, fully stirring for 20min, and adding a selected amount of maltose syrup for mixing to obtain the double-fermentation tea base material;
The preparation of the double-fermented tea base material comprises the following steps:
(a) Freezing and filling for the first time: pouring the double-fermented tea base material into 2/3 positions of a selected frozen drink cup after first freezing, and controlling the outlet temperature to-1 ℃ and the expansion rate to 10%;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material into a filling line of a beverage cup after secondary freezing, and controlling the outlet temperature to minus 6 ℃ and the expansion rate to 40%;
(c) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and freezing and preserving at the temperature of minus 18 ℃.
Example 3
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 81wt% of tea soup (preparation example 3), 10wt% of edible glucose, 7wt% of white granulated sugar and 2wt% of polydextrose;
the addition proportion of the maltose syrup based on the total amount of the fermentation base material is 40wt%;
the first fermentation species (Streptococcus salivarius subspecies thermophilus, lactobacillus plantarum, 1:1) was used in an amount of 150U/ton based on the total amount of the fermentation base, and the second fermentation species (Lactobacillus acidophilus, lactobacillus paracasei, 3:1) was used in an amount of 50U/ton based on the total amount of the fermentation base.
The preparation method of the double-fermented tea-flavored frozen drink comprises the steps of preparing the double-fermented tea base material and preparing the tea-flavored frozen drink based on the double-fermented tea base material; wherein,
The preparation of the double-fermented tea base material comprises the following steps:
(1) Mixing: taking the tea soup, the edible glucose, the white granulated sugar and the polydextrose according to the proportion, uniformly mixing, sterilizing the obtained feed liquid at 97 ℃ for 200 seconds, and cooling the sterilized feed liquid to 44 ℃;
(2) Primary fermentation: adding a selected amount of the first fermentation strain into the feed liquid, mixing, performing primary fermentation, controlling the fermentation temperature to 44 ℃, controlling the fermentation end point to titrate acidity to 75 DEG T, and fermenting for about 15 hours to obtain primary fermentation feed liquid;
(3) And (3) secondary fermentation: cooling the primary fermentation feed liquid to 30 ℃, stirring for 30min, adding a selected amount of the second fermentation strain into the primary fermentation feed liquid, mixing, performing secondary fermentation, controlling the fermentation temperature to 30 ℃, controlling the fermentation end point to titrate acidity to 90 DEG T, and fermenting for about 50h to obtain double fermentation feed liquid;
(4) Cooling the double-fermentation feed liquid to 6 ℃, fully stirring for 20min, and adding a selected amount of maltose syrup for mixing to obtain the double-fermentation tea base material;
The preparation of the double-fermented tea base material comprises the following steps:
(a) Freezing and filling for the first time: pouring the double-fermented tea base material into 2/3 position of a selected frozen drink cup after first freezing, and controlling the outlet temperature to-5 ℃ and the expansion rate to be 30%;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material into a filling line of a beverage cup after secondary freezing, and controlling the outlet temperature to-10 ℃ and the expansion rate to 60%;
(c) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and freezing and preserving at the temperature of minus 18 ℃.
Example 4
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 71wt% of tea soup (preparation example 1), 10wt% of edible glucose, 11wt% of fructose syrup and 8wt% of fructo-oligosaccharide;
The addition proportion of the maltose syrup based on the total amount of the fermentation base material is 25wt%;
The first fermentation strain (Streptococcus salivarius thermophilus, lactobacillus plantarum, 2:3) was used in an amount of 100U/ton based on the total amount of the fermentation base, and the second fermentation strain (Lactobacillus acidophilus, lactobacillus paracasei, 2:1) was used in an amount of 100U/ton based on the total amount of the fermentation base.
The frozen drink of this example was prepared in the same manner as in example 1.
Example 5
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 85wt% of tea soup (preparation example 1), 6wt% of edible glucose, 7wt% of high fructose syrup and 2wt% of resistant dextrin;
the addition proportion of the maltose syrup based on the total amount of the fermentation base material is 35wt%;
the first fermentation strain (Streptococcus salivarius thermophilus, lactobacillus plantarum, 3:2) was used in an amount of 100U/ton based on the total amount of the fermentation base, and the second fermentation strain (Lactobacillus acidophilus, lactobacillus paracasei, 4:1) was used in an amount of 100U/ton based on the total amount of the fermentation base.
The frozen drink of this example was prepared in the same manner as in example 1.
Comparative example 1
The preparation raw materials of the double-fermented tea-flavored frozen drink comprise double-fermented tea base materials, wherein the preparation raw materials of the double-fermented tea base materials comprise fermentation base materials, maltose syrup and fermentation bacteria; wherein,
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 55wt% of tea soup (preparation example 4), 15wt% of edible glucose, 15wt% of white granulated sugar and 15wt% of polydextrose;
the addition proportion of the maltose syrup based on the total amount of the fermentation base material is 10wt%;
The first fermentation species (Streptococcus salivarius subspecies thermophilus, lactobacillus plantarum, 1:1) was used in an amount of 10U/ton based on the total amount of the fermentation base, and the second fermentation species (Lactobacillus acidophilus, lactobacillus paracasei, 3:1) was used in an amount of 30U/ton based on the total amount of the fermentation base.
The preparation method of the double-fermented tea-flavored frozen drink of the comparative example comprises the steps of preparing the double-fermented tea base material and preparing the tea-flavored frozen drink based on the double-fermented tea base material; wherein,
The preparation of the double-fermented tea base material comprises the following steps:
(1) Mixing: taking the tea soup, the edible glucose, the white granulated sugar and the polydextrose according to the proportion, uniformly mixing, sterilizing the obtained feed liquid at 95 ℃ for 300 seconds, and cooling the sterilized feed liquid to 42 ℃;
(2) Primary fermentation: adding a selected amount of the first fermentation strain into the feed liquid, mixing, performing primary fermentation, controlling the fermentation temperature to 35 ℃, controlling the fermentation end point to titrate acidity to 70 DEG T, and fermenting for about 20 hours to obtain primary fermentation feed liquid;
(3) And (3) secondary fermentation: cooling the primary fermentation feed liquid to 23 ℃, stirring for 20min, adding a selected amount of the second fermentation strain into the primary fermentation feed liquid, mixing, performing secondary fermentation, controlling the fermentation temperature to 23 ℃, controlling the fermentation end point to titrate acidity to 85 DEG T, and fermenting for about 80h to obtain double fermentation feed liquid;
(4) Cooling the double-fermentation feed liquid to 4 ℃, fully stirring for 30min, and adding a selected amount of maltose syrup for mixing to obtain a required double-fermentation tea base material;
The preparation of the double-fermented tea base material comprises the following steps:
(a) Freezing and filling for the first time: pouring the double-fermented tea base material into 2/3 positions of a selected frozen drink cup after first freezing, and controlling the outlet temperature to-5 ℃ and the expansion rate to 10%;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material into a filling line of a beverage cup after secondary freezing, and controlling the outlet temperature to-5 ℃ and the expansion rate to 10%;
(c) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and freezing and preserving at the temperature of minus 18 ℃.
Comparative example 2
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink are the same as those of the embodiment 1, and the difference is that the tea soup is prepared in the comparative preparation example 1.
Comparative example 3
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of example 1, except that the tea soup is prepared in comparative preparation example 2.
Comparative example 4
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of example 1, except that the tea soup is prepared in comparative preparation example 3.
Comparative example 5
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of example 1, except that the tea soup is prepared in comparative preparation example 4.
Comparative example 6
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of example 1, except that the tea soup is prepared in comparative preparation example 5.
Comparative example 7
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of the example 1, and the difference is that the fermented feed liquid is fermented once, namely, the temperature of the feed liquid is reduced to 42 ℃ after sterilization, the first fermentation strain and the second fermentation strain are added in selected amounts at one time, the fermentation is carried out at 42 ℃ for about 10 hours, and the fermentation end point is controlled to be 70 ℃ of titrating acidity.
Comparative example 8
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of the example 1, and the difference is that the fermented feed liquid is fermented once, namely, the temperature of the feed liquid is reduced to 28 ℃ after sterilization, the first fermentation strain and the second fermentation strain are added in selected amounts at one time, the fermentation is carried out at 28 ℃ for about 40 hours, and the fermentation end point is controlled to be the titration acidity of 85 ℃.
Comparative example 9
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of the embodiment 1, and the preparation method of the double-fermented tea-flavored frozen drink only comprises the following steps:
(a) And (3) filling: pouring the double-fermented tea base material into a cup after being frozen, and controlling the outlet temperature to be minus 8 ℃ and the expansion rate to be 50%;
(b) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and then freezing and preserving at the temperature of minus 18 ℃.
Comparative example 10
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of the embodiment 1, and the preparation method of the double-fermented tea-flavored frozen drink only comprises the following steps:
(a) And (3) filling: pouring the double-fermented tea base material into a cup after being frozen, and controlling the outlet temperature to be minus 3 ℃ and the expansion rate to be 20%;
(b) And (3) quick-freezing the filled product at the temperature of minus 30 ℃ for 30min, and then freezing and preserving at the temperature of minus 18 ℃.
Comparative example 11
The raw material composition and the preparation method of the double-fermented tea-flavored frozen drink of the comparative example are the same as those of the embodiment 1, and the only difference is that the maltose syrup is not added into the double-fermented tea-flavored frozen drink.
Experimental example
1. Taste test of tea soup
Consumer tests were performed on the tea soups prepared in preparation example 1 and comparative preparation examples 1 to 5, respectively, with sample numbers a to F in order.
31 Panelists were randomly selected and subjected to sensory testing of the tea soup (in average of 31 persons) and overall consumer preference testing (in number of persons), respectively. The test criteria are shown in Table 1 and the test results are shown in Table 2.
TABLE 1 consumer sensory test scoring criteria
Table 2 consumer sensory test results
From the data in the table, the tea soup prepared by the tea making scheme of the invention is obviously superior to the comparison scheme in flavor, taste and color, and the overall preference is also obviously superior to the comparison test.
2. Mouthfeel testing of double-fermented tea base
Consumer tests were performed on the flavor and mouthfeel of the double fermented tea base prepared in example 1 and comparative examples 7 to 8, respectively, with sample numbers a to C in order.
31 Panelists were randomly selected and subjected to sensory testing of the tea soup (in average of 31 persons) and overall consumer preference testing (in number of persons), respectively. The test criteria are shown in Table 3 and the test results are shown in Table 4.
TABLE 3 consumer sensory test scoring criteria
Table 4 consumer sensory test results
As can be seen from the data in the table, the fermented tea prepared by the double-fermentation mode is obviously superior to the comparison scheme in flavor, taste and color, and is also obviously superior to the comparison scheme in overall preference.
3. Mouthfeel testing of frozen beverages
Consumer tests were performed on the flavor and mouthfeel of the double fermented tea-flavored frozen beverages prepared in examples 1 to 3 and comparative examples 1 to 11, respectively, with sample numbers a to N in order.
31 Panelists were randomly selected and tested for sensory and preference of frozen drinks. The test criteria are shown in Table 5 and the test results are shown in Table 6.
TABLE 5 consumer sensory test scoring criteria
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TABLE 6 consumer sensory test results
As can be seen from the data in the table, the double-fermented tea-flavored frozen drink prepared by the invention is obviously superior to the product prepared by the comparative example in terms of tissue state, flavor and taste, and is also obviously superior to the product prepared by the comparative example in terms of overall preference.
4. Eating test of frozen drink
The frozen beverages prepared in examples 1 to 3 and comparative examples 1, 9, 10 and 11 were tested for the time required to achieve the optimal mouthfeel and flavor (at-4 ℃ C. And in a state of being stirred uniformly, the mouthfeel is optimal at this time) and the sample numbers were A to G in order.
Freezing and preserving the samples A-G at-18 ℃ for at least 48 hours, then taking out all samples A-G and placing the samples A-G at normal temperature (23-25 ℃), and recording the time for which the stirring rod can be inserted; then inserting a stirring rod into the cup for stirring (simulating manual stirring when a consumer eats), and recording the time when the temperature of the stirring rod reaches-4 ℃ after stirring (the temperature of a traditional slush product is-4 ℃ and the edible taste is optimal after uniform stirring); the total time of the experiment was then recorded, the shorter the time, indicating that the consumer was able to enjoy the best tasting frozen drink faster when eating. The experimental results are shown in Table 7.
TABLE 7 sample thawing time
From the above results, it can be seen that the frozen drink of the invention can be melted to an optimal eating state within 5min, and the melting speed of the product can be affected by the preparation of the product by the comparative example, so that the time for the product to reach the optimal eating taste is greatly prolonged, the optimal flavor of the product can not be enjoyed by consumers, and the eating experience is seriously affected.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (11)
1. The double-fermentation tea base material is characterized in that the preparation raw materials comprise a fermentation base material, a taste regulator and a fermentation microbial inoculum;
The fermentation base material comprises the following components in percentage by mass based on the total amount of raw materials: 6-10wt% of edible glucose, 7-11wt% of sweetener, 2-8wt% of dietary fiber and tea soup to 100%;
The addition proportion of the taste regulator based on the total amount of the fermentation base stock is 20-40wt%;
the fermentation inoculant comprises a first fermentation strain and a second fermentation strain; wherein the addition amount of the first fermentation strain based on the total amount of the fermentation base stock is 50-150U/ton, and the addition amount of the second fermentation strain based on the total amount of the fermentation base stock is 50-150U/ton;
the first fermentation strain comprises streptococcus salivarius subspecies thermophilus and/or lactobacillus plantarum;
the second fermentation strain comprises lactobacillus acidophilus and/or lactobacillus paracasei;
The preparation method of the tea soup comprises the following steps:
(1) Washing tea: adding tea into a first sodium chloride solution for cleaning for later use; the concentration of the first sodium chloride solution is 0.1-0.3 wt%o, the temperature of the tea washing step is 20-30 ℃ and the time is 1-3min;
(2) Soaking: soaking the cleaned tea leaves in a second sodium chloride solution; the concentration of the second sodium chloride solution is 0.5-1.5 wt%o, the temperature of the soaking step is 40-50 ℃ and the time is 5-15min;
(3) Soaking: soaking the soaked tea in 0.05-0.15wt% citric acid-containing water solution at 90-100deg.C for 2-6 hr, filtering, and cooling.
2. A dual fermented tea base as claimed in claim 1, wherein:
The tea soup is prepared from at least one of jasmine flower, chrysanthemum, peony flower or rose flower; and/or the number of the groups of groups,
The dietary fiber comprises at least one of polydextrose, fructooligosaccharides or resistant dextrins; and/or the number of the groups of groups,
The sweetener comprises one or two of white granulated sugar or high fructose syrup; and/or the number of the groups of groups,
The taste modifier comprises maltose syrup.
3. A dual fermented tea base as claimed in claim 1 or claim 2, wherein in step (3) the ratio of the aqueous solution to the tea leaves is such that 1 ton of aqueous solution is added per 5-25kg of tea leaves for infusion.
4. A process for preparing a double fermented tea base as claimed in any one of claims 1 to 3, comprising the steps of:
(1) Weighing the tea soup, the edible glucose, the sweetener and the dietary fiber according to the selected proportion, uniformly mixing, and sterilizing the obtained feed liquid;
(2) Adding a selected amount of the first fermentation strain into the feed liquid to perform primary fermentation to obtain primary fermentation feed liquid;
(3) Adding a selected amount of the second fermentation strain into the primary fermentation feed liquid to perform secondary fermentation to obtain double fermentation feed liquid;
(4) Adding the selected amount of the taste regulator into the double fermentation feed liquid, and mixing to obtain the double fermentation feed liquid.
5. The process for preparing a double fermented tea base according to claim 4, wherein in step (2), the temperature of the first fermentation step is 40-44 ℃;
the fermentation end point of the first fermentation step is controlled to be the titrating acidity of 65-75 DEG T.
6. The process for preparing a double fermented tea base according to claim 4, wherein in step (3), the temperature of the second fermentation step is 26-30 ℃;
The fermentation end point of the second fermentation step is controlled to be the titrating acidity of 80-90 DEG T.
7. A process for the preparation of a double fermented tea base according to any one of claims 4 to 6, characterised in that:
in the step (1), the temperature of the sterilization step is 93-97 ℃ and the time is 200-400s; and/or the number of the groups of groups,
In the step (4), the step of cooling the double fermentation feed liquid to 2-6 ℃ is further included before the maltose syrup is added.
8. Use of a double fermented tea base according to any one of claims 1 to 3 for the preparation of a double fermented tea-flavored frozen drink.
9. A double fermented tea-flavored frozen drink, characterized in that the raw materials thereof comprise the double fermented tea base material according to any one of claims 1 to 3.
10. A method of preparing a double fermented tea flavored frozen drink according to claim 9, comprising the steps of:
(a) Freezing and filling for the first time: partially pouring the double-fermented tea base material into a cold drink container after first freezing;
(b) And (5) freezing and filling for the second time: continuously filling the double-fermented tea base material to a filling line of a container after secondary freezing;
(c) Quick-freezing: and (5) quick-freezing the filled frozen beverage, and freezing for preservation.
11. The method for preparing a double fermented tea-flavored frozen drink according to claim 10, wherein:
In the step (a), in the first freezing step, the outlet temperature is controlled to be-1 to-5 ℃ and the expansion rate is controlled to be 10-30%; and/or the number of the groups of groups,
In the step (a), the first freezing and filling step is performed to 1/2-2/3 of the cold drink container; and/or the number of the groups of groups,
In the step (b), in the second freezing step, the outlet temperature is controlled to be-6 to-10 ℃ and the expansion rate is controlled to be 40-60%; and/or the number of the groups of groups,
In the step (c), the temperature of the quick-freezing step is-25 to-35 ℃ and the quick-freezing time is 20-40min.
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