CN109953117A - 一种黑茶乳饮料及其制备方法 - Google Patents
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Abstract
本发明涉及食品加工领域,具体涉及一种黑茶乳饮料及其制备方法。上述黑茶乳饮料,包括黑茶提取物15~50份,牛奶100~200份,混合果浆100~250份,复合甜味剂10~50份,其余为纯净水。所述混合果浆为枸杞果浆、五味子果浆、黄皮果提取物的混合果浆。本发明饮料采用黑茶+牛奶+果的组合,既有效保存了黑茶的有益成分,又去除其苦涩味,使制备出的黑茶乳饮料既具备奶香味,又具备水果的清甜味,同时,还能起降脂降压等保健作用。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种黑茶乳饮料及其制备方法。
背景技术
黑茶因成品茶的外观呈黑色,故得名。黑茶属于六大茶类之一,属后发酵茶。黑茶为中国特有的茶类。黑茶有止渴、抗辐射、抗癌、防癌、助醒酒、促进消化、减肥、延缓衰老、降胆固醇等作用,还能增强大脑中枢神经活动的敏锐性,提高思考能力、降血压、抑制动脉硬化等。黑茶独特的加工过程,尤其是微生物的参与使其具有特殊的中医药理功效,其富含茶多糖类化合物被医学界认为可以调节体内糖代谢(防止糖尿病)、降血脂、血压、抗血凝、血栓、提高机体免疫力。但因黑茶富含的茶多酚带有苦涩味,不爱茶之人不能享受其乐趣。因此,开发一种黑茶乳饮料,为大众所接受,有利于黑茶市场的推广。
发明内容
本发明的目的在于解决现有技术的缺陷,提供一种口味独特、无苦涩味的黑茶乳饮料。
本发明的技术方案如下:
一种黑茶乳饮料,其每1000份饮料中,以下重量份,包括:黑茶提取物15~50份,牛奶100~200份,混合果浆100~250份,复合甜味剂10~50份,其余为纯净水。
所述混合果浆为枸杞果浆、五味子果浆、黄皮果提取物的混合果浆。
优选的,所述枸杞果浆、五味子果浆、黄皮果提取物的混合体积比为5:2:3。
优选的,所述复合甜味剂为木糖醇和低聚半乳糖混合而成。
优选的,所述木糖醇和低聚半乳糖的混合质量比为1~2:3~5。
优选的,所述黑茶提取物的制备方法为:将黑茶粉碎过筛后,加入纯净水浸提,添加复合酶在40~45℃酶解2~3h后,升温至80~90℃灭酶0.5h,蒸馏浓缩,浓缩液过滤后取滤液,以1:15~20料液比加入70%乙醇溶液,超声波提取20~30min,过滤取滤液制得黑茶提取物。
优选的,所述复合酶为纤维素酶和果胶酶按质量比为3:2组成的混合酶,添加量为黑茶质量的0.5%。
本发明还提供了上述黑茶乳饮料的制备方法,包括以下步骤:
A、混合果浆的制备
a、枸杞洗净晾干后打浆,45~50℃条件下加入0.5~1g/L的果胶酶,酶解1~2h后,浆汁在80℃下灭酶,过滤取滤液制得枸杞果浆;
b、五味子洗净晾干后打浆,45~50℃条件下加入由纤维素酶和果胶酶按1:1质量比组成的混合酶,混合酶的加入量为果浆质量的0.05~1%,酶解20~30min后,浆汁在80℃下灭酶,过滤取滤液制得五味子果浆;
c、黄皮果去核后,果肉分离,取果肉和果皮烘干后分别粉碎,按1:10~15料液比加入70%乙醇溶液,超声波提取60~90min,分别制得果肉提取物和果皮提取物,按2:1的体积比混合制得黄皮果提取物;
d、再将枸杞果浆、五味子果浆和黄皮果提取物按5:2:3的体积比混合,制得混合果浆;
B、将黑茶提取物、牛奶、混合果浆及纯净水按比例混合,加入复合甜味剂后搅拌均匀;
C、混合后的饮料过滤,灭菌灌装。
与现有技术相比,本发明具有如下有益效果:
1.黑茶提取物的制备有效保留了黑茶多糖,去除了茶多酚的苦涩味,更贴合大众口感;
2.有效利用了黄皮果的果皮和果肉,保持其有效成分利于人体吸收;
3.饮料采用黑茶+牛奶+果的组合,既有效保存了黑茶的有益成分,又去除其苦涩味,使制备出的黑茶乳饮料既具备奶香味,又具备水果的清甜味,同时,还能起降脂降压等保健作用。
具体实施方式
下面通过实施例对本发明做出进一步的说明。
实施例1
一种黑茶乳饮料,其制备方法为:
(1)黑茶选用梧州六堡茶,将六堡茶粉碎过筛后,加入纯净水浸提,添加由纤维素酶和果胶酶按质量比为3:2组成的混合酶,混合酶添加量占黑茶质量比的0.5%,在40~45℃酶解2h后,升温至80~90℃灭酶0.5h,蒸馏浓缩,浓缩液过滤后取滤液,以1:15的料液比加入70%乙醇溶液,超声波提取30min,过滤取滤液制得黑茶提取物。
(2)枸杞洗净晾干后打浆,45~50℃条件下加入0.5g/L的果胶酶,酶解2h后,浆汁在80℃下灭酶,过滤取滤液制得枸杞果浆;
(3)五味子洗净晾干后打浆,45~50℃条件下加入由纤维素酶和果胶酶按1:1质量比组成的混合酶,混合酶的质量比为五味子果浆的0.06%,酶解30min后,浆汁在80℃下灭酶,过滤取滤液制得五味子果浆;
(4)黄皮果去核后,果肉分离,取果肉和果皮烘干后分别粉碎,按1:15料液比加入70%乙醇溶液,超声波提取80min,分别制得果肉提取物和果皮提取物,按2:1的体积比混合制得黄皮果提取物;
(5)将枸杞果浆、五味子果浆和黄皮果提取物按5:2:3的体积比混合,制得混合果浆;
(6)取20g黑茶提取物、200ml牛奶、200ml混合果浆及550ml纯净水按比例混合,加入木糖醇和低聚半乳糖按质量比为1:3混合而成的复合甜味剂30g后搅拌均匀;
(7)混合后的饮料过滤,灭菌灌装。
实施例2
一种黑茶乳饮料,其制备方法为:
(1)黑茶选用梧州六堡茶,将六堡茶粉碎过筛后,加入纯净水浸提,添加由纤维素酶和果胶酶按质量比为3:2组成的混合酶,混合酶添加量为六堡茶质量的0.5%,在40~45℃酶解3h后,升温至80~90℃灭酶0.5h,蒸馏浓缩,浓缩液过滤后取滤液,以1:20的料液比加入70%乙醇溶液,超声波提取20min,过滤取滤液制得黑茶提取物。
(2)枸杞洗净晾干后打浆,45~50℃条件下加入0.6g/L的果胶酶,酶解1.5h后,浆汁在80℃下灭酶,过滤取滤液制得枸杞果浆;
(3)五味子洗净晾干后打浆,45~50℃条件下加入由纤维素酶和果胶酶按1:1质量比组成的混合酶,混合酶的质量比为五味子果浆的0.05%,酶解20min后,浆汁在80℃下灭酶,过滤取滤液制得五味子果浆;
(4)黄皮果去核后,果肉分离,取果肉和果皮烘干后分别粉碎,按1:15料液比加入70%乙醇溶液,超声波提取90min,分别制得果肉提取物和果皮提取物,按2:1的体积比混合制得黄皮果提取物;
(5)将枸杞果浆、五味子果浆和黄皮果提取物按5:2:3的体积比混合,制得混合果浆;
(6)取30g黑茶提取物、200ml牛奶、250ml混合果浆及480ml纯净水按比例混合,加入木糖醇和低聚半乳糖按质量比为2:3混合而成的复合甜味剂40g后搅拌均匀;
(7)混合后的饮料过滤,灭菌灌装。
实施例3
一种黑茶乳饮料,其制备方法为:
(1)将黑茶粉碎过筛后,加入纯净水浸提,添加由纤维素酶和果胶酶按质量比为3:2组成的混合酶,混合酶添加量为黑茶质量的0.5%,在40~45℃酶解2h后,升温至80~90℃灭酶0.5h,蒸馏浓缩,浓缩液过滤后取滤液,以1:20的料液比加入70%乙醇溶液,超声波提取30min,过滤取滤液制得黑茶提取物。
(2)枸杞洗净晾干后打浆,45~50℃条件下加入1g/L的果胶酶,酶解1h后,浆汁在80℃下灭酶,过滤取滤液制得枸杞果浆;
(3)五味子洗净晾干后打浆,45~50℃条件下加入由纤维素酶和果胶酶按1:1质量比组成的混合酶,混合酶的质量比为五味子果浆的0.06%,酶解30min后,浆汁在80℃下灭酶,过滤取滤液制得五味子果浆;
(4)黄皮果去核后,果肉分离,取果肉和果皮烘干后分别粉碎,按1:10料液比加入70%乙醇溶液,超声波提取75min,分别制得果肉提取物和果皮提取物,按2:1的体积比混合制得黄皮果提取物;
(5)将枸杞果浆、五味子果浆和黄皮果提取物按5:2:3的体积比混合,制得混合果浆;
(6)取15g黑茶提取物、150ml牛奶、250ml混合果浆及550ml纯净水按比例混合,加入木糖醇和低聚半乳糖按质量比为2:5混合而成的复合甜味剂35g后搅拌均匀;
(7)混合后的饮料过滤,灭菌灌装。
通过本方法制备所得的黑茶乳饮料,口感润滑,带有奶香味及清甜的果味,无苦涩感。经试验者三个月口服试验,饮用本方法制备所得的黑茶乳饮料,可降脂降压,还可防治便秘,既保持奶茶的口感,还具有保健功效。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (7)
1.一种黑茶乳饮料,其特征在于,每1000份饮料中,以下重量份,包括:黑茶提取物15~50份,牛奶100~200份,混合果浆100~250份,复合甜味剂10~50份,其余为纯净水。
所述混合果浆为枸杞果浆、五味子果浆、黄皮果提取物的混合果浆。
2.如权利要求1所述的黑茶乳饮料,其特征在于,所述枸杞果浆、五味子果浆、黄皮果提取物的混合体积比为5:2:3。
3.如权利要求1所述的黑茶果糕,其特征在于,所述复合甜味剂为木糖醇和低聚半乳糖混合而成。
4.如权利要求3所述的黑茶乳饮料,其特征在于,所述木糖醇和低聚半乳糖的混合质量比为1~2:3~5。
5.如权利要求1所述的黑茶乳饮料,其特征在于,所述黑茶提取物的制备方法为:将黑茶粉碎过筛后,加入纯净水浸提,添加复合酶在40~45℃酶解2~3h后,升温至80~90℃灭酶0.5h,蒸馏浓缩,浓缩液过滤后取滤液,以1:15~20料液比加入70%乙醇溶液,超声波提取20~30min,过滤取滤液制得黑茶提取物。
6.如权利要求5所述的黑茶乳饮料,其特征在于,所述复合酶为纤维素酶和果胶酶按质量比为3:2组成的混合酶,添加量为黑茶质量的0.5%。
7.如权利要求1所述的黑茶乳饮料的制备方法,其特征在于,包括以下步骤:
A、混合果浆的制备
a、枸杞洗净晾干后打浆,45~50℃条件下加入0.5~1g/L的果胶酶,酶解1~2h后,浆汁在80℃下灭酶,过滤取滤液制得枸杞果浆;
b、五味子洗净晾干后打浆,45~50℃条件下加入由纤维素酶和果胶酶按1:1质量比组成的混合酶,混合酶的加入量为果浆质量的0.05~1%,酶解20~30min后,浆汁在80℃下灭酶,过滤取滤液制得五味子果浆;
c、黄皮果去核后,果肉分离,取果肉和果皮烘干后分别粉碎,按1:10~15料液比加入70%乙醇溶液,超声波提取60~90min,分别制得果肉提取物和果皮提取物,按2:1的体积比混合制得黄皮果提取物;
d、再将枸杞果浆、五味子果浆和黄皮果提取物按5:2:3的体积比混合,制得混合果浆;
B、将黑茶提取物、牛奶、混合果浆及纯净水按比例混合,加入复合甜味剂后搅拌均匀;
C、混合后的饮料过滤,灭菌灌装。
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