CN110583823A - Walnut black tea beverage and preparation method thereof - Google Patents
Walnut black tea beverage and preparation method thereof Download PDFInfo
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- CN110583823A CN110583823A CN201911005195.8A CN201911005195A CN110583823A CN 110583823 A CN110583823 A CN 110583823A CN 201911005195 A CN201911005195 A CN 201911005195A CN 110583823 A CN110583823 A CN 110583823A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention relates to a walnut black tea beverage and a preparation method thereof. The walnut black tea beverage is a vegetable protein beverage combining walnut kernels and black tea, meets the requirements of people on fashion, taste and nutrition, and also meets the requirements of great health. The preparation method of the walnut black tea beverage comprises the following steps: (1) preparing walnut pulp, black tea solution, compound emulsified thickening agent solution and sweet taste solution; (2) and (2) mixing the solutions prepared in the step (1), and performing constant volume and homogenization to obtain the walnut black tea beverage. The preparation method adopts a three-time black tea leaf soaking method to prepare the black tea solution, so that the nutrient component damage of the traditional black tea leaf grinding method or black tea concentrated solution to the black tea leaves is avoided, the nutrient components in the black tea leaves can be fully extracted, and the preparation method has the advantages of simple process, low cost and high cost performance.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a walnut black tea beverage and a preparation method thereof.
Background
The black tea is prepared by full fermentation, the fermentation degree of the black tea is more than 80 percent, and the black tea is a main tea product in tea culture. The production places of the black tea mainly comprise China, Srilanka, India, Kenya and the like. The black tea is rich in various nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like, has the effects of refreshing, clearing heat, promoting fluid, promoting urination, sterilizing, detoxifying and the like, and has high popularity in a plurality of tea leaves suitable for being used as beverages.
The popular black tea beverage at present is generally milk tea prepared by instant black tea, non-dairy creamer and milk powder. The plant fat powder in the milk tea is also called as milk essence, is a novel product which is prepared by adopting refined vegetable oil or hydrogenated vegetable oil and casein, can improve the internal tissue of black tea, increase aroma and fat, and make the tea fine and smooth in taste and smooth and thick. The non-dairy creamer contains more saturated fatty acids, and when the intake of the saturated fatty acids is too high, the saturated fatty acids can cause the increase of blood cholesterol, triacylglycerol and LDL-C, thereby causing the stenosis of an arterial lumen, forming atherosclerosis and increasing the risk of coronary heart disease. In addition, partial hydrogenation of vegetable oil during the production of vegetable fat powder is actually a process of changing unsaturated fatty acids of vegetable oil into saturated or half-saturated state, and trans-fatty acids which are unfavorable for health are generated in the process, so that low-density lipoprotein in human blood can be increased, high-density lipoprotein can be reduced, arteriosclerosis can be induced, and the risk of heart disease and cerebrovascular accident can be increased. Therefore, the milk tea containing a large amount of non-dairy creamer is not good for human health after long-term drinking, and people have more and more disputes about the milk tea.
In response to the above problems, many prior arts disclose a new flavor black tea beverage that partially or completely replaces non-dairy creamer. For example, CN109938106A discloses a sesame milk tea and a preparation method thereof, which is characterized in that sesame paste rich in unsaturated fatty acid is added to partially replace non-dairy creamer and increase the content of calcium, iron and the like in black tea beverage, but the health risk caused by non-dairy creamer is still not completely avoided in the prior art. CN109965010A discloses a coconut oil milk tea beverage and its manufacturing method, wherein coconut oil is added to completely replace non-dairy creamer, so that the black tea beverage no longer has the risk of trans-fatty acid or cholesterol, but the saturated fatty acid content of coconut oil exceeds 80%, and is more harmful than the saturated fatty acid caused by non-dairy creamer.
The walnut is also called as walnut, and is also called as four famous dry fruits in the world together with almond, cashew nut and hazel. The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. The walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid, is beneficial to nutrition supplement of brain after being eaten frequently, and has the effects of nourishing brain and improving intelligence. Most importantly, 86% of fat in the walnut is unsaturated fatty acid, and the walnut basically does not contain trans-fatty acid, so that the cholesterol is not increased after the walnut is eaten, the absorption of cholesterol by intestinal tracts can be reduced, the cardiovascular system is protected, and diseases such as coronary heart disease, stroke, senile dementia and the like are prevented.
In view of the high nutritive value of the walnuts, if a novel black tea beverage replacing milk tea can be prepared, the novel black tea beverage not only has the mellow and smooth taste of the milk tea, but also has the nutritive value of protein in the milk tea, and the harm to people caused by long-term drinking of the milk tea can be reduced.
Disclosure of Invention
In view of the defects in the prior art and the nutritional value of walnuts, the walnut black tea beverage is prepared by taking the walnut kernels and the black tea leaves as raw materials, and the walnut black tea beverage is used as a new vegetable protein beverage, so that the requirements of people on fashion, taste and nutrition are met, and the requirements of people on great health are also met. The preparation method provided by the invention adopts a three-time black tea leaf soaking method, and the nutritional value of the black tea leaves is maximally reserved.
The invention aims to provide a walnut black tea beverage, which comprises the following raw materials in percentage by mass: 4 to 6% of walnut kernel, such as 4%, 4.5%, 5%, 5.5% or 6%, etc., 0.5 to 2.5% of black tea, such as 0.5%, 1%, 1.5%, 2% or 2.5%, etc., 0.2 to 0.6% of a compound emulsion thickener, such as 0.2%, 0.3%, 0.4%, 0.5% or 0.6%, etc., 2 to 7% of a sweetener, such as 2%, 3%, 4%, 5%, 6% or 7%, etc., 0.01 to 0.05%, such as 0.01%, 0.02%, 0.03%, 0.04% or 0.05%, etc., an acidity regulator, such as 0.05 to 0.3%, such as 0.05%, 0.1%, 0.15%, 0.2%, 0.25% or 0.3%, etc., and the balance of water, the above-recited ranges are not limited to the same values, and other values are also applicable.
As a preferable technical scheme of the invention, the compound emulsifying thickener is a mixture of an emulsifier and a thickener, wherein the emulsifier: the mass ratio of the thickening agent is 8: 1.
Preferably, the emulsifier comprises any one or a mixture of at least two of sodium caseinate, phospholipids, mono-, di-glycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid esters of mono-and diglycerides, polyglycerol fatty acid esters, or sodium stearoyl lactylate, typical but non-limiting examples of which are: a mixture of sodium caseinate and phospholipid, a mixture of mono-diglycerol fatty acid ester and sucrose fatty acid ester, a mixture of sodium caseinate and diacetyl tartaric acid monoglyceride and diglyceride, a mixture of phospholipid and polyglyceryl fatty acid ester, a mixture of sodium caseinate, phospholipid and sodium stearoyl lactylate, or a mixture of sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and polyglyceryl fatty acid ester, and the like.
Preferably, the thickening agent comprises any one or a mixture of at least two of sodium carboxymethylcellulose, microcrystalline cellulose, sodium alginate, xanthan gum, carrageenan, gellan gum or propylene glycol alginate, typical but non-limiting examples of which are: a mixture of sodium carboxymethylcellulose and microcrystalline cellulose, a mixture of sodium alginate and propylene glycol alginate, a mixture of microcrystalline cellulose and xanthan gum, a mixture of xanthan gum and carrageenan, a mixture of sodium carboxymethylcellulose and gellan gum or a mixture of xanthan gum, carrageenan and gellan gum, and the like.
As a preferred embodiment of the present invention, the sweetener includes any one or a mixture of at least two of white granulated sugar, edible glucose, high fructose syrup, lactose, crystalline fructose, erythritol, maltitol, xylitol, sucralose, acesulfame potassium or stevioside, and the mixture is typically but not limited to: the sugar-free syrup is prepared from a mixture of white granulated sugar, edible glucose and lactose, a mixture of high fructose syrup, crystalline fructose and erythritol, a mixture of white granulated sugar, maltitol, xylitol and stevioside or a mixture of white granulated sugar, edible glucose, sucralose and acesulfame potassium and the like.
Preferably, the antioxidant comprises any one or a mixture of at least two of ascorbic acid, sodium ascorbate, calcium ascorbate, D-erythorbic acid or sodium D-erythorbate, typical but non-limiting examples of which are: mixtures of ascorbic acid and sodium ascorbate, mixtures of ascorbic acid and calcium ascorbate, mixtures of ascorbic acid and D-erythorbic acid or mixtures of D-erythorbic acid and sodium D-erythorbate, and the like.
Preferably, the acidity regulator comprises any one or a mixture of at least two of sodium carbonate, sodium bicarbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, potassium carbonate or potassium bicarbonate, typical but non-limiting examples of which are: mixtures of sodium carbonate and sodium bicarbonate, mixtures of sodium carbonate and sodium citrate, mixtures of sodium carbonate and sodium tripolyphosphate, mixtures of sodium bicarbonate and sodium citrate, mixtures of sodium pyrophosphate and potassium carbonate, mixtures of potassium carbonate and potassium bicarbonate or mixtures of sodium tripolyphosphate, potassium carbonate and potassium bicarbonate, and the like.
The invention also aims to provide a preparation method of the walnut black tea beverage, which comprises the following steps:
(1) preparing walnut kernel into walnut kernel slurry, preparing black tea leaves into black tea solution, preparing the compound emulsified thickening agent into compound emulsified thickening agent solution, and preparing the sweetening agent into sweet taste solution;
(2) and (2) mixing the walnut pulp prepared in the step (1), the black tea solution, the compound emulsified thickening agent solution and the sweet taste solution, and performing constant volume and homogenization to obtain the walnut black tea beverage.
As a preferable technical scheme of the invention, the preparation method of the walnut slurry in the step (1) comprises peeling, pulping and refining.
Preferably, the peeling method is to mix walnut kernels with alkali liquor for peeling treatment.
Preferably, the concentration of the alkali solution is 0.3-1.5% by mass, such as 0.3%, 0.5%, 0.8%, 1%, 1.3% or 1.5%, etc., but not limited to the recited values, and other values not recited in the range of the recited values are also applicable.
Preferably, the lye comprises any one or a mixture of at least two of sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate or potassium bicarbonate, typical but non-limiting examples of which are: mixtures of sodium hydroxide and sodium carbonate, mixtures of sodium carbonate and sodium bicarbonate, mixtures of potassium hydroxide and potassium carbonate, mixtures of potassium carbonate and potassium bicarbonate or mixtures of sodium hydroxide and potassium hydroxide, and the like.
Preferably, the milling is carried out by grinding the peeled walnut kernels and water in a mass ratio of 1:3 to 1:7, such as 1:3, 1:4, 1:5, 1:6 or 1:7, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the temperature of the refining process is 82-85 ℃, such as 82 ℃, 82.5 ℃, 83 ℃, 83.5 ℃, 84 ℃, 84.5 ℃ or 85 ℃, but is not limited to the recited values, and other values not recited in the range of values are equally applicable.
Preferably, the temperature of the refining process is 70-90 ℃, such as 70 ℃, 75 ℃, 80 ℃, 85 ℃ or 90 ℃, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the particle size of the walnut slurry in step (1) is 400-700 μm, such as 400 μm, 450 μm, 500 μm, 550 μm, 600 μm, 650 μm or 700 μm, but not limited to the values listed, and other values not listed in the range are also applicable.
As a preferred technical solution of the present invention, the black tea leaves of step (1) are prepared into the black tea solution by a three-time infusion method.
Preferably, the black tea leaves, the antioxidant and water at 80-100 ℃ are mixed and soaked once, such as 80 ℃, 83 ℃, 85 ℃, 87 ℃, 90 ℃, 92 ℃, 95 ℃, 98 ℃ or 100 ℃, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
Preferably, the primary soaking is performed under a closed condition.
Preferably, the ratio of black tea leaf to water in the primary infusion is from 1:10 to 1:50 by mass, such as 1:10, 1:20, 1:30, 1:40 or 1:50, but not limited to the recited values, and other values not recited within this range of values are equally applicable.
Preferably, the time for one soaking is 5-20min, such as 5min, 8min, 10min, 12min, 15min, 17min or 20min, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
Preferably, after the primary soaking is finished, primary tea leaves and primary soaking liquid are obtained through filtering, and the primary soaking liquid is led into the temporary storage tank.
Preferably, the primary tea leaves are soaked for the second time, secondary tea leaves and a secondary soaking solution are obtained through filtration, and the secondary soaking solution is led into the temporary storage tank.
Preferably, the secondary tea leaves are soaked for three times, the three-time tea leaves and the three-time soak solution are obtained through filtration, and the three-time soak solution is introduced into the temporary storage tank.
Preferably, the second soaking is the same as the soaking process of the third soaking and the soaking process of the first soaking.
Preferably, in the holding tank, the primary steep liquor, the secondary steep liquor and the tertiary steep liquor are mixed, the acidity regulator is added to adjust the pH to 7-8, and the black tea solution is obtained, such as 7, 7.3, 7.5, 7.8 or 8, but the invention is not limited to the recited values, and other values not recited in the range of the values are also applicable.
The three-time soaking method of the black tea can fully extract the aroma and beneficial components of the black tea, not only can maintain the unique aroma of the black tea, but also can avoid the over-heavy bitter taste, so that the tea soup is mild, natural and the perfect combination of the tea aroma and the walnut aroma is realized.
As a preferable technical scheme of the invention, the compound emulsified thickening agent in the step (1) and water with the temperature of 65-85 ℃ are subjected to shearing mixing to obtain the compound emulsified thickening agent solution, such as 65 ℃, 67 ℃, 70 ℃, 73 ℃, 75 ℃, 78 ℃, 80 ℃, 82 ℃ or 85 ℃ and the like, but the compound emulsified thickening agent solution is not limited to the enumerated values, and other non-enumerated values in the numerical value range are also applicable.
Preferably, the mass ratio of the compound emulsion thickener to water in the compound emulsion thickener solution in the step (1) is 1:20-1:40, such as 1:20, 1:25, 1:30, 1:35 or 1:40, but not limited to the enumerated values, and other unrecited values in the numerical range are also applicable.
Preferably, the shear mixing time is 10-25min, such as 10min, 12min, 15min, 17min, 20min, 23min, or 25min, but is not limited to the recited values, and other values not recited within the range of values are equally applicable.
As a preferred embodiment of the present invention, the sweetener in step (1) is mixed with water at 75-85 deg.C to obtain the sweet taste solution, such as 75 deg.C, 78 deg.C, 80 deg.C, 82 deg.C or 85 deg.C, but not limited to the values listed, and other values not listed in the range of the values are also applicable.
Preferably, the mass ratio of the sweetener to the water in the sweetening solution of step (1) is 1:2 to 1:6, such as 1:2, 1:3, 1:4, 1:5 or 1:6, but not limited to the recited values, and other unrecited values within this range are equally applicable.
In a preferred embodiment of the present invention, the constant volume of the feed liquid in step (2) is heated to 60-80 ℃ for homogenization, such as 60 ℃, 65 ℃, 70 ℃, 75 ℃ or 80 ℃, but not limited to the values listed above, and other values not listed above within this range are also applicable.
Preferably, the homogenizing in step (2) comprises two homogenizers.
Preferably, the pressure for the primary homogenization is 26 to 34MPa, such as 26MPa, 28MPa, 30MPa, 32MPa or 34MPa, but not limited to the recited values, and other values not recited within the range of values are equally applicable.
Preferably, the pressure of the second homogenization is 34-42MPa, such as 34MPa, 36MPa, 38MPa, 40MPa or 42MPa, but not limited to the recited values, and other values not recited within the range of values are equally applicable.
Preferably, the homogenized material liquid obtained in the step (2) is filled and sterilized.
Preferably, the sterilization temperature is 120-125 deg.C, such as 120 deg.C, 121 deg.C, 122 deg.C, 123 deg.C, 124 deg.C or 125 deg.C, but is not limited to the recited values, and other unrecited values within the range of values are equally applicable.
Preferably, the sterilization time is 20-30min, such as 20min, 21min, 23min, 25min, 26min, 28min or 30min, but not limited to the recited values, and other values not recited in the range of values are also applicable.
As a preferable technical scheme of the invention, the preparation method comprises the following steps:
(1) preparing the walnut slurry: mixing 4-6% of walnut kernels by mass with 0.3-1.5% of alkali liquor by mass for peeling treatment, grinding the peeled walnut kernels and water at 82-85 ℃ according to the mass ratio of 1:3-1:7, and further refining the ground walnut slurry at 70-90 ℃ to obtain the walnut slurry with the particle size of 400-;
the preparation of the black tea solution comprises the following steps: mixing 0.5-2.5% of black tea leaves, 0.01-0.05% of antioxidant and 80-100 ℃ water, soaking in a sealed environment for 5-20min, and filtering to obtain primary tea leaves and primary soak solution, wherein the mass ratio of the black tea leaves to the water in the primary soak solution is 1:10-1: 50; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding the acidity regulator with the mass percent of 0.05-0.3% to adjust the pH value to 7-8 to obtain the black tea solution;
the preparation of the compound emulsified thickener solution comprises the following steps: 0.2-0.6% of emulsifier by mass percent: shearing and mixing the compound emulsified thickening agent with the thickening agent mass ratio of 8:1 and water at 65-85 ℃ for 10-25min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1:20-1: 40;
preparation of the sweet taste solution: uniformly mixing 2-7% of the sweetener and 75-85 ℃ water to obtain a sweet taste solution with the mass ratio of the sweetener to the water being 1:2-1: 6;
(2) mixing the walnut pulp prepared in the step (1), the black tea solution, the compound emulsified thickening agent solution and the sweet taste solution, and performing constant volume and homogenization to obtain the walnut black tea beverage;
wherein, the feed liquid after constant volume is heated to 60-80 ℃ for two times of homogenization, the pressure of the first time of homogenization is 26-34MPa, and the pressure of the second time of homogenization is 34-42 MPa;
wherein, the homogenized material liquid is filled and sterilized, the sterilization temperature is 120-125 ℃, and the sterilization time is 20-30 min.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) the invention completely replaces the non-dairy creamer in the black tea beverage with the pure plant brain-invigorating walnut, prepares the walnut black tea beverage by taking the walnut kernel and the black tea as raw materials, and avoids the harm of saturated fatty acid and trans fatty acid in the non-dairy creamer;
(2) the walnut black tea beverage provided by the invention is used as a vegetable protein beverage, and not only meets the requirements of people on fashion, taste and nutrition, but also meets the requirements of big health;
(3) the walnut black tea has good stability, does not have obvious layering and precipitation phenomena after being stored for 6 months at 25-37 ℃, and can maintain good uniform stability;
(4) according to the preparation method, the black tea solution is prepared by adopting a three-time black tea leaf soaking method, so that the damage of the traditional black tea leaf grinding method or black tea concentrated solution to the nutritional ingredients of the black tea leaves is avoided, and the nutritional ingredients in the black tea leaves can be fully extracted;
(5) the three-time soaking method for the black tea leaves has the advantages of simple process, low cost and high cost performance.
Detailed Description
For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
The following examples are prepared by preparing walnut pulp, black tea solution, compound emulsion thickener solution and sweet taste solution, wherein the black tea solution is prepared by adopting a three-time soaking method of black tea leaves, and then the obtained solutions are mixed, subjected to constant volume and homogenized to obtain the walnut black tea beverage.
Example 1
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 4.5% of walnut kernels by mass and 0.5% of sodium hydroxide solution by mass for peeling, grinding the peeled walnut kernels and water at 82 ℃ according to the mass ratio of 1:4, and further refining the ground walnut slurry at 70 ℃ to obtain the walnut slurry with the particle size of 700 mu m;
preparation of black tea solution: mixing 1.5% by mass of black tea leaves, 0.01% by mass of ascorbic acid and 100 ℃ water, soaking for 20min in a closed state, and filtering to obtain primary tea residues and a primary soaking solution, wherein the mass ratio of the black tea leaves to the water in the primary soaking solution is 1: 10; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding 0.12% by mass of sodium bicarbonate, and adjusting the pH to 7.5 to obtain a black tea solution;
preparing a compound emulsion thickener solution: sucrose fatty acid ester with the mass percentage of 0.28 percent: shearing and mixing a compound emulsified thickening agent with xanthan gum in a mass ratio of 8:1 and water at 65 ℃ for 25min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1: 30;
preparation of sweet taste solution: uniformly mixing 5% of white granulated sugar and 82 ℃ water by mass to obtain a sweet solution with the mass ratio of the white granulated sugar to the water being 1: 4;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid with the fixed volume to 60 ℃, homogenizing twice at the pressure of 26MPa for the first time and 34MPa for the second time to obtain a walnut black tea beverage, filling and sterilizing the obtained walnut black tea beverage, and sterilizing for 30min at 120 ℃.
Example 2
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 5% of walnut kernels by mass and 1% of sodium carbonate solution by mass for peeling, grinding the peeled walnut kernels and water at 85 ℃ according to the mass ratio of 1:5, and further refining the ground walnut slurry at 80 ℃ to obtain the walnut slurry with the particle size of 500 mu m;
preparation of black tea solution: mixing 2.5% by mass of black tea leaves, 0.05% by mass of sodium ascorbate and 90 ℃ water, soaking for 5min in a closed state, and filtering to obtain primary tea residues and a primary soaking solution, wherein the mass ratio of the black tea leaves to the water in the primary soaking solution is 1: 50; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding 0.05% by mass of potassium bicarbonate to adjust the pH to 7.8 to obtain a black tea solution;
preparing a compound emulsion thickener solution: 0.3 percent of mono-diglycerol fatty acid ester by mass percent: shearing and mixing a compound emulsified thickening agent with xanthan gum in a mass ratio of 8:1 and water at 75 ℃ for 23min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1: 35;
preparation of sweet taste solution: uniformly mixing 4% of edible glucose and 80 ℃ water by mass percent to obtain a sweet taste solution with the mass ratio of the edible glucose to the water being 1: 5;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid after fixing the volume to 80 ℃ for two times of homogenization, wherein the pressure of the first homogenization is 34MPa, and the pressure of the second homogenization is 42MPa, so that a walnut black tea beverage can be obtained, filling and sterilizing the obtained walnut black tea beverage, and performing secondary sterilization at 125 ℃ for 20 min.
Example 3
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 4% of walnut kernels by mass and 1.3% of sodium bicarbonate solution by mass for peeling, grinding the peeled walnut kernels and water at 83 ℃ according to the mass ratio of 1:3, and further refining the ground walnut slurry at 85 ℃ to obtain the walnut slurry with the particle size of 600 mu m;
preparation of black tea solution: mixing 2% by mass of black tea leaves, 0.05% by mass of D-isoascorbic acid and 80 ℃ water, soaking for 10min in a closed state, and filtering to obtain primary tea residues and primary soak solution, wherein the mass ratio of the black tea leaves to the water in the primary soak solution is 1: 20; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, and adding 0.15 mass percent of potassium carbonate to adjust the pH value to 7.6 to obtain a black tea solution;
preparing a compound emulsion thickener solution: 0.2 percent of mono-diglycerol fatty acid ester by mass percent: shearing and mixing a compound emulsifying thickener with carrageenan in a mass ratio of 8:1 and water at 70 ℃ for 15min to obtain a compound emulsifying thickener solution, wherein the mass ratio of the compound emulsifying thickener to the water in the compound emulsifying thickener solution is 1: 20;
preparation of sweet taste solution: uniformly mixing 3% by mass of lactose and 78 ℃ water to obtain a sweet solution with the mass ratio of lactose to water being 1: 3;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid with the fixed volume to 70 ℃, homogenizing twice at the pressure of 30MPa for the first time and 40MPa for the second time to obtain a walnut black tea beverage, filling and sterilizing the obtained walnut black tea beverage, and sterilizing for 25min at 121 ℃ for the second time.
Example 4
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 5% of walnut kernels by mass and 0.3% of potassium hydroxide solution by mass for peeling, grinding the peeled walnut kernels and water at 84 ℃ according to the mass ratio of 1:6, and further refining the ground walnut slurry at 90 ℃ to obtain the walnut slurry with the particle size of 400 mu m;
preparation of black tea solution: mixing 1.5% by mass of black tea leaves, 0.04% by mass of D-sodium erythorbate and 95 ℃ water, soaking for 8min in a closed state, and filtering to obtain primary tea leaves and primary soak solution, wherein the mass ratio of the black tea leaves to the water in the primary soak solution is 1: 30; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding 0.2% by mass of sodium citrate, and adjusting the pH to 7.6 to obtain a black tea solution;
preparing a compound emulsion thickener solution: 0.35 percent of mono-diglycerol fatty acid ester by mass percent: shearing and mixing the compound emulsified thickening agent with the mass ratio of 8:1 of sodium carboxymethylcellulose and water at 85 ℃ for 20min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1: 25;
preparation of sweet taste solution: uniformly mixing 5% by mass of maltitol and 85 ℃ water to obtain a sweet taste solution with the mass ratio of the maltitol to the water being 1: 2;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid after fixing the volume to 75 ℃, homogenizing for two times, wherein the pressure of the primary homogenization is 28MPa, and the pressure of the secondary homogenization is 36MPa, so that a walnut black tea beverage can be obtained, filling and sterilizing the obtained walnut black tea beverage, and performing secondary sterilization at 122 ℃ for 28 min.
Example 5
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 6% of walnut kernels by mass and 0.9% of potassium carbonate solution by mass for peeling treatment, grinding the peeled walnut kernels and water at 83.5 ℃ according to the mass ratio of 1:7, and further refining the ground walnut slurry at 75 ℃ to obtain the walnut slurry with the particle size of 450 mu m;
preparation of black tea solution: mixing 1% black tea leaves, 0.03% ascorbic acid and 85 ℃ water in percentage by mass, soaking for 12min in a closed manner, and filtering to obtain primary tea residues and a primary soaking solution, wherein the mass ratio of the black tea leaves to the water in the primary soaking solution is 1: 40; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, and adding 0.1 mass percent of potassium carbonate to adjust the pH value to 7 to obtain a black tea solution;
preparing a compound emulsion thickener solution: 0.6 percent of diacetyl tartaric acid ester of mono-and-diglycerides by mass percent: shearing and mixing the compound emulsion thickener with the mass ratio of sodium alginate of 8:1 and water at 78 ℃ for 18min to obtain a compound emulsion thickener solution, wherein the mass ratio of the compound emulsion thickener to the water in the compound emulsion thickener solution is 1: 25;
preparation of sweet taste solution: uniformly mixing 6% of crystalline fructose and 80 ℃ water by mass percent to obtain a sweet taste solution with the mass ratio of the crystalline fructose to the water being 1: 6;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid after fixing the volume to 65 ℃, homogenizing for two times, wherein the pressure of the primary homogenization is 32MPa, and the pressure of the secondary homogenization is 38MPa, so that a walnut black tea beverage can be obtained, filling and sterilizing the obtained walnut black tea beverage, and performing secondary sterilization at 123 ℃ for 22 min.
Example 6
A preparation method of a walnut black tea beverage comprises the following steps:
(1) preparing walnut slurry: mixing 5.5% of walnut kernels by mass and 1.5% of potassium bicarbonate solution by mass for peeling treatment, grinding the peeled walnut kernels and water at 82.5 ℃ according to the mass ratio of 1:3, and further refining the ground walnut slurry at 85 ℃ to obtain the walnut slurry with the particle size of 550 mu m;
preparation of black tea solution: mixing 2.3% by mass of black tea leaves, 0.02% by mass of calcium ascorbate and 97 ℃ water, soaking for 15min in a closed state, and filtering to obtain primary tea leaves and primary soak solution, wherein the mass ratio of the black tea leaves to the water in the primary soak solution is 1: 45; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding 0.3% by mass of sodium tripolyphosphate, and adjusting the pH value to 8 to obtain a black tea solution;
preparing a compound emulsion thickener solution: 0.4 percent of polyglycerol fatty acid ester by mass percent: shearing and mixing a compound emulsified thickening agent with gellan gum mass ratio of 8:1 and water at 82 ℃ for 24min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1: 40;
preparation of sweet taste solution: uniformly mixing 6% of white granulated sugar and 75 ℃ of water by mass to obtain a sweet solution with the mass ratio of the white granulated sugar to the water being 1: 3;
(2) mixing the walnut slurry prepared in the step (1), a black tea solution, a compound emulsified thickening agent solution and a sweet taste solution, fixing the volume, heating the feed liquid after fixing the volume to 75 ℃, homogenizing for two times, wherein the pressure of the primary homogenization is 32MPa, and the pressure of the secondary homogenization is 42MPa, so that a walnut black tea beverage can be obtained, filling and sterilizing the obtained walnut black tea beverage, and performing secondary sterilization at 124 ℃ for 27 min.
Comparative example 1
The comparative example is identical to example 2 except that the walnut kernels are replaced with non-dairy creamer.
Comparative example 2
This comparative example was carried out under exactly the same process conditions as example 3, except that no antioxidant was added.
Comparative example 3
This comparative example was carried out under exactly the same process conditions as example 4 except that the black leaf tea was subjected to a single infusion process.
Comparative example 4
This comparative example was carried out under exactly the same process conditions as example 4 except that the black leaf tea was subjected to the double infusion process.
Comparative example 5
This comparative example was carried out under exactly the same process conditions as example 4 except that the black tea solution was prepared using instant black tea instead.
Quality test of walnut black tea beverage: on one hand, performing taste evaluation, stability evaluation and sensory evaluation, and performing visual evaluation and determination on each walnut black tea beverage; on the other hand, the evaluation and determination of the nutritional components of protein, fat, caffeine, tea polyphenol and trans fatty acid in each walnut black tea beverage are carried out through professional detection.
The criteria and test methods for the relevant quality tests are as follows:
(1) the scoring criteria for the mouthfeel assessment are shown in table 1.
TABLE 1 taste evaluation scoring standards
(2) The scoring criteria for stability evaluation are shown in table 2.
TABLE 2 stability assessment Scoring standards
| Score of | Index of overall stability |
| 3 points of | ≤2.0 |
| 2 is divided into | 2.0～3.0 |
| 1 minute (1) | 3.0～4.0 |
(3) The scoring criteria for sensory evaluation are shown in table 3.
TABLE 3 sensory evaluation Scoring standards
(4) The test criteria or methods for the relevant nutrient assessment assays are shown in table 4.
TABLE 4 test standards or methods for evaluation of related nutritional ingredients
The test results of the correlation quality test are as follows:
visual evaluation and determination: the visual evaluation experiments for each example and comparative example were conducted in a discussion panel having 25 members, and the scoring results are presented as the average of the scores of the 25 members, and the specific visual evaluation measurements are shown in table 5.
Table 5 visual scoring results for walnut black tea beverages of examples and comparative examples
| Group of | Taste of the product | Stability of | Sense organ |
| Example 1 | 3.0 | 2.8 | 3.0 |
| Example 2 | 2.7 | 2.8 | 2.7 |
| Example 3 | 2.8 | 2.9 | 2.9 |
| Example 4 | 2.8 | 2.7 | 3.0 |
| Example 5 | 2.9 | 3.0 | 2.8 |
| Example 6 | 2.7 | 2.8 | 2.7 |
| Comparative example 1 | 2.8 | 1.9 | 1.8 |
| Comparative example 2 | 2.3 | 3.0 | 1.8 |
| Comparative example 3 | 2.0 | 2.4 | 2.3 |
| Comparative example 4 | 1.9 | 2.3 | 2.5 |
| Comparative example 5 | 1.8 | 2.6 | 2.3 |
As can be seen from table 5, the walnut black tea beverages prepared in examples 1 to 6 were all nearly full-bodied in taste, stability and sense, while the walnut black tea beverage prepared in comparative example 1 was inferior in stability and sense, the walnut black tea beverage prepared in comparative example 2 was inferior in taste and sense, and the walnut black tea beverages prepared in comparative examples 3 to 5 were too bitter in taste and astringent in taste and were also general in stability and sense.
Evaluation and determination of nutrient composition: the results of the nutrient assessment assay are shown in table 6.
TABLE 6 nutritional ingredient content of walnut black tea beverage of examples and comparative examples
As can be seen from table 6, the walnut black tea beverages prepared in examples 1 to 6 had high protein content, low fat content, suitable caffeine and tea polyphenol content, and no trans fatty acids. In contrast, the walnut black tea beverage prepared in comparative example 1 had a low protein content and a high fat content due to the presence of the non-dairy creamer, and also contained trans-fatty acids, which are harmful components; the walnut black tea beverage prepared by the comparative examples 3 to 5 mainly has the problem of low content of caffeine and tea polyphenol.
By combining the results of the visual assessment and determination and the nutritional ingredient assessment and determination, the walnut black tea beverage prepared in the embodiments 1 to 6 has good taste, overall stability and good sense, has balanced nutritional ingredient composition, and is a vegetable protein beverage which not only meets the requirements of people on fashion, taste and nutrition, but also meets the requirements of people on big health.
The applicant states that the present invention is illustrated by the above examples to show the detailed process equipment and process flow of the present invention, but the present invention is not limited to the above detailed process equipment and process flow, i.e. it does not mean that the present invention must rely on the above detailed process equipment and process flow to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The walnut black tea beverage is characterized by comprising the following raw materials in percentage by mass: 4-6% of walnut kernel, 0.5-2.5% of black tea, 0.2-0.6% of compound emulsifying thickener, 2-7% of sweetener, 0.01-0.05% of antioxidant, 0.05-0.3% of acidity regulator and the balance of water.
2. The walnut black tea beverage according to claim 1, wherein the compound emulsifying thickener is a mixture of an emulsifier and a thickener, wherein the ratio of the emulsifier to the thickener is: the mass ratio of the thickening agent is 8: 1;
preferably, the emulsifier comprises any one or a mixture of at least two of sodium caseinate, phospholipid, mono-diglycerol fatty acid ester, sucrose fatty acid ester, diacetyl tartaric acid ester of mono-diglycerol, polyglycerol fatty acid ester or sodium stearoyl lactylate;
preferably, the thickener comprises any one or a mixture of at least two of sodium carboxymethylcellulose, microcrystalline cellulose, sodium alginate, xanthan gum, carrageenan, gellan gum and propylene glycol alginate.
3. A walnut black tea beverage according to claim 1 or 2, wherein the sweetener comprises any one or a mixture of at least two of white granulated sugar, table glucose, high fructose corn syrup, lactose, crystalline fructose, erythritol, maltitol, xylitol, sucralose, acesulfame potassium or stevioside;
preferably, the antioxidant comprises any one or a mixture of at least two of ascorbic acid, sodium ascorbate, calcium ascorbate, D-erythorbic acid or sodium D-erythorbate;
preferably, the acidity regulator comprises any one or a mixture of at least two of sodium carbonate, sodium bicarbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, potassium carbonate or potassium bicarbonate.
4. A process for preparing a walnut black tea beverage according to any one of claims 1 to 3 comprising the steps of:
(1) preparing walnut kernel into walnut kernel slurry, preparing black tea leaves into black tea solution, preparing the compound emulsified thickening agent into compound emulsified thickening agent solution, and preparing the sweetening agent into sweet taste solution;
(2) and (2) mixing the walnut pulp prepared in the step (1), the black tea solution, the compound emulsified thickening agent solution and the sweet taste solution, and performing constant volume and homogenization to obtain the walnut black tea beverage.
5. The method for preparing the walnut slurry of the step (1) is characterized in that the walnut slurry is prepared by peeling, refining and refining;
preferably, the peeling method comprises the steps of mixing walnut kernels with alkali liquor for peeling treatment;
preferably, the mass concentration of the alkali liquor is 0.3-1.5%;
preferably, the alkali liquor comprises any one or a mixture of at least two of sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate or potassium bicarbonate;
preferably, the grinding method comprises the steps of grinding the peeled walnut kernels and water according to the mass ratio of 1:3-1: 7;
preferably, the temperature of the refining process is 82-85 ℃;
preferably, the temperature of the thinning process is 70-90 ℃;
preferably, the particle size of the walnut slurry in the step (1) is 400-700 μm.
6. A process according to claim 4 or 5 wherein the black leaf tea of step (1) is processed by a triple infusion process to produce the black leaf tea solution;
preferably, the black tea leaves, the antioxidant and water at 80-100 ℃ are mixed for primary infusion;
preferably, the primary soaking is performed under a closed condition;
preferably, the mass ratio of the black tea leaves to the water in the primary soaking is 1:10-1: 50;
preferably, the time for one-time soaking is 5-20 min;
preferably, after the primary soaking is finished, primary tea leaves and primary soaking liquid are obtained through filtering, and the primary soaking liquid is led into a temporary storage tank;
preferably, the primary tea leaves are soaked for the second time, secondary tea leaves and a secondary soaking solution are obtained through filtration, and the secondary soaking solution is led into the temporary storage tank;
preferably, the secondary tea leaves are soaked for three times, the tertiary tea leaves and a tertiary soak solution are obtained by filtration, and the tertiary soak solution is led into the temporary storage tank;
preferably, the secondary soaking is the same as the soaking process of the third soaking and the soaking process of the primary soaking;
preferably, in the temporary storage tank, the primary soaking solution, the secondary soaking solution and the tertiary soaking solution are mixed, and the acidity regulator is added to adjust the pH value to 7-8, so as to obtain the black tea solution.
7. The preparation method according to any one of claims 4 to 6, wherein the built emulsion thickener in step (1) is subjected to shear mixing with water at 65-85 ℃ to obtain a solution of the built emulsion thickener;
preferably, the mass ratio of the compound emulsifying thickener to water in the compound emulsifying thickener solution in the step (1) is 1:20-1: 40;
preferably, the shear mixing time is 10-25 min.
8. The method according to any one of claims 4 to 7, wherein the sweetener of step (1) is mixed with water at 75-85 ℃ to obtain the sweet taste solution;
preferably, the mass ratio of the sweetener to the water in the sweet taste solution in the step (1) is 1:2-1: 6.
9. The preparation method according to any one of claims 4 to 8, wherein the constant volume feed liquid in the step (2) is heated to 60-80 ℃ for homogenization;
preferably, the homogenizing in step (2) comprises two homogenizing;
preferably, the pressure of primary homogenization is 26-34 MPa;
preferably, the pressure of the secondary homogenization is 34-42 MPa;
preferably, filling and sterilizing the homogenized material liquid obtained in the step (2);
preferably, the sterilization temperature is 120-125 ℃;
preferably, the sterilization time is 20-30 min.
10. The method for preparing according to any one of claims 4 to 9, comprising the steps of:
(1) preparing the walnut slurry: mixing 4-6% of walnut kernels by mass with 0.3-1.5% of alkali liquor by mass for peeling treatment, grinding the peeled walnut kernels and water at 82-85 ℃ according to the mass ratio of 1:3-1:7, and further refining the ground walnut slurry at 70-90 ℃ to obtain the walnut slurry with the particle size of 400-;
the preparation of the black tea solution comprises the following steps: mixing 0.5-2.5% of black tea leaves, 0.01-0.05% of antioxidant and 80-100 ℃ water, soaking in a sealed environment for 5-20min, and filtering to obtain primary tea leaves and primary soak solution, wherein the mass ratio of the black tea leaves to the water in the primary soak solution is 1:10-1: 50; carrying out secondary soaking and tertiary soaking on the primary tea leaves by adopting the same soaking process to obtain secondary soaking liquid and tertiary soaking liquid; mixing the primary soaking solution, the secondary soaking solution and the tertiary soaking solution, adding the acidity regulator with the mass percent of 0.05-0.3% to adjust the pH value to 7-8 to obtain the black tea solution;
the preparation of the compound emulsified thickener solution comprises the following steps: 0.2-0.6% of emulsifier by mass percent: shearing and mixing the compound emulsified thickening agent with the thickening agent mass ratio of 8:1 and water at 65-85 ℃ for 10-25min to obtain a compound emulsified thickening agent solution, wherein the mass ratio of the compound emulsified thickening agent to the water in the compound emulsified thickening agent solution is 1:20-1: 40;
preparation of the sweet taste solution: uniformly mixing 2-7% of the sweetener and 75-85 ℃ water to obtain a sweet taste solution with the mass ratio of the sweetener to the water being 1:2-1: 6;
(2) mixing the walnut pulp prepared in the step (1), the black tea solution, the compound emulsified thickening agent solution and the sweet taste solution, and performing constant volume and homogenization to obtain the walnut black tea beverage;
wherein, the feed liquid after constant volume is heated to 60-80 ℃ for two times of homogenization, the pressure of the first time of homogenization is 26-34MPa, and the pressure of the second time of homogenization is 34-42 MPa;
wherein, the homogenized material liquid is filled and sterilized, the sterilization temperature is 120-125 ℃, and the sterilization time is 20-30 min.
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