CN110583824A - Making process of apple green tea beverage - Google Patents
Making process of apple green tea beverage Download PDFInfo
- Publication number
- CN110583824A CN110583824A CN201910995654.5A CN201910995654A CN110583824A CN 110583824 A CN110583824 A CN 110583824A CN 201910995654 A CN201910995654 A CN 201910995654A CN 110583824 A CN110583824 A CN 110583824A
- Authority
- CN
- China
- Prior art keywords
- apple
- green tea
- juice
- mixing
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation process of an apple green tea beverage, which comprises the following steps: selecting fresh apples, peeling, removing kernels, cutting into blocks, mixing with water, adding a color fixative for color protection, then juicing and sterilizing; mixing with pectase for enzymolysis, inactivating enzyme after enzymolysis, mixing with chitosan, clarifying, and filtering to obtain clear apple juice; step two, preparing the tea juice: mixing green tea with water, soaking, and filtering to obtain green tea juice; step three, preparing the apple green tea compound beverage: mixing the clear apple juice and the green tea juice, adding citric acid, sucrose and salt, mixing uniformly, subpackaging, sterilizing at high temperature and filling to obtain the apple green tea compound beverage. The raw materials of the apple and the green tea are wide in source, the preparation method is simple, the operation is easy, the cost is low, the popularization is convenient, the standardized, normalized and industrialized production is easy to realize, and the prepared compound beverage is good in taste and rich in nutrition.
Description
Technical Field
The invention relates to a preparation process of a beverage, in particular to a preparation process of an apple green tea beverage.
Background
The tea beverage is a liquid beverage prepared by taking water extract, concentrated solution or tea powder of tea leaves and the like as raw materials and adding water, sugar, sour agent, edible essence, fruit juice or plant (grain) extract and the like. Tea beverages originate in the united states, develop in japan, and flourish in taiwan of our country. At present, tea beverages are in a variety of types in domestic markets, but fruit juice tea beverages are almost not available in the markets, and fruit-flavored tea beverages mainly containing essence are in the markets, and the tea beverages contain few nutritional ingredients and food additives such as sodium citrate and sodium hexametaphosphate, so that the existing tea beverages are difficult to provide nutritional ingredients required by people. While apples are rich in minerals and vitamins and rich in nutrients, few studies on apple green tea beverages are currently conducted.
Disclosure of Invention
The invention provides a preparation process of an apple green tea beverage, which is simple in preparation process and rich in nutrition.
In order to achieve the purpose, the invention adopts the technical scheme that:
a manufacturing process of apple green tea beverage comprises the following steps:
step one, preparing apple juice:
selecting fresh apples, peeling and removing kernels, cutting into pieces, mixing the blocky apples with water according to the mass ratio of 1: 1.5-2.5, adding a color fixative into the mixture for color protection, juicing the mixture after color protection, and sterilizing at high temperature to obtain apple juice;
mixing apple juice with pectinase according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, carrying out enzymolysis at 45-60 ℃, and carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the apple juice subjected to enzymolysis;
mixing the apple juice subjected to enzymolysis with chitosan according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, clarifying, and filtering to obtain clear apple juice;
step two, preparing the tea juice:
mixing green tea with water at 80-100 ℃ according to a ratio of 1 g: mixing 80-140 mL of materials and liquid, soaking at 80-100 ℃ for 5-10 min, and filtering to obtain green tea juice;
step three, preparing the apple green tea compound beverage:
uniformly mixing the clear apple juice obtained in the step one with the green tea juice obtained in the step two according to a volume ratio of 1: 2-6, adding citric acid, sucrose and salt into the mixed solution, wherein the mass fraction of the citric acid in the mixed solution is 0.1-0.25%, the mass fraction of the sucrose is 7-10%, and the mass fraction of the salt is 0.04-0.12%, uniformly mixing, subpackaging, sterilizing and filling to obtain the apple-green tea composite beverage.
Preferably, the color fixative in the first step is a mixture of citric acid and ascorbic acid;
wherein the mass ratio of the citric acid to the water is 0.2-0.5: 100, and the mass ratio of the ascorbic acid to the water is 0.2-0.5: 100.
Preferably, the sterilization conditions in the first step are as follows: the temperature is 90-100 ℃, and the time is 60-120 s.
Preferably, the enzymolysis time in the step one is 1-3.5 h.
Preferably, the enzyme deactivation treatment in the step one comprises the following specific processes: heating the apple juice subjected to enzymolysis at 90-100 deg.C for 30-60s for inactivating enzyme.
Preferably, the time of the clarification treatment in the step one is 6-18 h.
Preferably, the high-temperature sterilization conditions in the third step are as follows: the temperature is 100-120 ℃, and the time is 15-35 s.
Preferably, the filling process in the step three is as follows: vacuum filling and sealing are adopted, the vacuum degree is 0.04-0.05 MPa, the filling temperature is 60-75 ℃, and cooling is carried out to the normal temperature after filling.
Compared with the prior art, the invention has the following beneficial effects:
1. the raw materials of the apple and the green tea are wide in source, the preparation method is simple, the operation is easy, the cost is low, the popularization is convenient, and the standardized, normalized and industrialized production is easy to realize;
2. the apple green tea compound beverage prepared by the invention is green in color, rich in nutrition and good in taste, can fully exert the nutritive values of raw materials such as apples and green tea, and is a brand-new nutritional beverage.
Drawings
FIG. 1 is a graph of the effect of pectinase addition on clear apple juice transmittance;
FIG. 2 is the effect of enzymatic hydrolysis time on clear apple juice transmittance;
FIG. 3 is a graph of the effect of enzyme digestion temperature on clear apple juice transmittance;
FIG. 4 is a graph of the effect of chitosan addition on clear apple juice transmittance;
FIG. 5 is a graph of the effect of the volume ratio of clear apple juice and green tea juice on the composite beverage sensory;
FIG. 6 is the impact of sucrose mass fraction on the organoleptic properties of a compound beverage;
FIG. 7 is a graph of the effect of citric acid volume fraction on the sensory impact of a combination beverage;
figure 8 is the effect of the mass fraction of salt on the organoleptic properties of the combination beverage.
Detailed Description
The present invention will be described in detail below by way of specific embodiments. The scope of the invention is not limited to the specific embodiments.
The transmittance of the apple juice is measured by a spectrophotometer under the wavelength of 650 nm; and (3) measuring soluble solids, total acidity and pH value of the apple green tea compound beverage: the test is carried out according to GB/T12143 general analytical method for beverages; and (3) measuring the tea polyphenol of the apple green tea compound beverage: reference GB/T21733-.
Example 1
The embodiment provides a manufacturing process of an apple green tea beverage, which comprises the following steps:
step one, preparing apple juice:
selecting fresh apples, peeling and removing kernels, cutting into blocks, mixing the blocky apples with water according to the mass ratio of 1:2, and then adding a color fixative into the mixture for color fixation treatment to prevent the apples from browning, namely, citric acid and ascorbic acid, wherein the mass ratio of the citric acid to the water is 0.2:100, and the mass ratio of the ascorbic acid to the water is 0.2: 100; then squeezing the mixture after color protection treatment, and sterilizing at 100 ℃ for 1min to obtain apple juice;
mixing apple juice with pectinase according to the ratio of 100 mL: mixing 0.2g of the mixture and the liquid, carrying out enzymolysis at 50 ℃, carrying out enzymolysis for 2h, heating at 90 ℃ for 30s after the enzymolysis is finished, and carrying out enzyme deactivation treatment to obtain the apple juice after the enzymolysis;
mixing the apple juice subjected to enzymolysis with chitosan according to the ratio of 100 mL: mixing 0.3g of materials and liquid, clarifying for 18h, and filtering to obtain clear apple juice;
step two, preparing the tea juice:
mixing green tea with water of 90 deg.C according to a ratio of 1 g: mixing 100mL of materials and liquid, soaking at 90 ℃ for 5min, and filtering to obtain green tea juice;
step three, preparing the apple green tea compound beverage:
uniformly mixing the clear apple juice obtained in the first step with the green tea juice obtained in the second step according to a volume ratio of 1:3, adding citric acid, sucrose and salt into the mixed solution, enabling the mass fraction of the citric acid in the mixed solution to be 0.2%, the mass fraction of the sucrose to be 8% and the mass fraction of the salt to be 0.08%, uniformly mixing, subpackaging, standing at 110 ℃ for 25s for sterilization, filling, vacuum filling, sealing, enabling the vacuum degree to be 0.04MPa and the filling temperature to be 60 ℃, and cooling to normal temperature after filling to obtain the apple green tea composite beverage.
In order to examine the apple green tea composite beverage, 60 persons in the age of 15-50 who are actually purchased are selected as assessors to try to drink, and sensory evaluation is performed on 4 aspects of taste, aroma, color and clarity of the apple green tea composite beverage, and specific evaluation criteria are shown in table 1.
The process of trying to drink is as follows: when a sample is drunk, the evaluation of the sample needs to be written, after the sample is gargled and stopped for a few seconds after the evaluation, one sample is drunk in a test mode, and the evaluation is carried out.
TABLE 1 quality evaluation criteria for apple-green tea composite beverages
In order to obtain a better process in the production of the apple green tea compound beverage, the preparation conditions of the apple green tea compound beverage are subjected to experimental design by using an orthogonal experimental method.
(1) Optimization of clear apple juice processing technology
Firstly, single-factor experiments are carried out on apple juice preparation conditions, four factors of the ratio of apple juice to pectinase, enzymolysis time, enzymolysis temperature and the liquid of the apple juice and chitosan after enzymolysis are determined to be four important factors influencing the clarity of the apple juice, and the single-factor experiments are firstly carried out, namely the influence of each factor on the clarity of the apple juice is inspected.
Example 2
The same procedure as for the preparation of clear apple juice in example 1 was followed, except that in step one the ratio of apple juice to pectinase was 100 mL: 0.1 g.
Example 3
The same procedure as for the preparation of clear apple juice in example 1 was followed, except that in step one the ratio of apple juice to pectinase was 100 mL: 0.3 g.
Example 4
The same procedure as for the preparation of clear apple juice in example 1 was followed, except that in step one the ratio of apple juice to pectinase was 100 mL: 0.4 g.
Example 5
The procedure was the same as for the preparation of clear apple juice in example 1, except that the enzymolysis time in step one was 1 h.
Example 6
The procedure was the same as for the preparation of clear apple juice in example 1, except that the enzymolysis time in step one was 1.5 h.
Example 7
The procedure was the same as for the preparation of clear apple juice in example 1, except that the enzymolysis time in step one was 2.5 h.
Example 8
The procedure for the preparation of clear apple juice was the same as in example 1, except that the temperature of the enzymatic hydrolysis in step one was 45 ℃.
Example 9
The procedure for the preparation of clear apple juice was the same as in example 1, except that the temperature of the enzymatic hydrolysis in step one was 55 ℃.
Example 10
The procedure for the preparation of clear apple juice was the same as in example 1, except that the temperature of the enzymatic hydrolysis in step one was 60 ℃.
Example 11
The same procedure as in example 1 was followed except that the ratio of apple juice to chitosan in the first step was 100 mL: 0.2 g.
Example 12
The same procedure as in example 1 was followed except that the ratio of apple juice to chitosan in the first step was 100 mL: 0.4 g.
Example 13
The same procedure as in example 1 was followed except that the ratio of apple juice to chitosan in the first step was 100 mL: 0.5 g.
Comparative example 1
The same procedure as for the preparation of clear apple juice in example 1 was followed, except that in step one the ratio of apple juice to pectinase was 100 mL: 0.5 g.
Comparative example 2
The procedure was the same as for the preparation of clear apple juice in example 1, except that the enzymolysis time in step one was 3 h.
Comparative example 3
The procedure for the preparation of clear apple juice was the same as in example 1, except that the temperature of the enzymatic hydrolysis in step one was 40 ℃.
Comparative example 4
The same procedure as in example 1 was followed except that the ratio of apple juice to chitosan in the first step was 100 mL: 0.1 g.
The apple juices obtained in examples 1 to 13 were subjected to transmittance measurement.
FIG. 1 is a graph showing transmittance measurements of examples 1 to 4 and comparative example 1, in which the effect of the ratio of apple juice to pectinase feed liquid on the clarity of apple juice, i.e., the effect of the amount of pectinase added on the clarity of apple juice, is examined, wherein the amount of pectinase added is 0.2% in example 1, 0.1% in example 2, 0.3% in example 3, 0.4% in example 4, and 0.5% in comparative example 1. it can be seen from FIG. 1 that the transmittance of clear apple juice tends to increase and decrease with the amount of pectinase added, and when the amount of pectinase added reaches 0.2% (example 1), the transmittance reaches 96.5% and the transmittance is maximized.
Fig. 2 is a transmittance measurement of example 1, example 5 to example 7 and comparative example 2, namely the influence of enzymolysis time on the clarity of apple juice is considered, and as can be seen from fig. 2, the transmittance of the clear apple juice is increased and then decreased along with the change of time, when the clarification effect of the apple juice reaches 2h in the clarification time, the clarification effect is most obvious, the light transmittance reaches 96.5%, and the transmittance is maximum.
FIG. 3 is a graph showing the transmittance measurements of examples 1, 8 to 10 and comparative example 3, in which the effect of the enzymolysis temperature on the clarity of apple juice is examined, and it can be seen from FIG. 4 that the transmittance of apple juice increases with the increase of temperature at a lower temperature, reaches a maximum of 96.5% at a temperature of 45 ℃ and decreases at a higher temperature. It can be seen that the optimum enzyme activity of pectinase is suitably at 45 ℃.
FIG. 4 is a graph showing the transmittance measurements of examples 1, 11 to 13 and comparative example 4, which is to examine the effect of the feed liquid ratio of apple juice and chitosan after enzymolysis on the clarity of apple juice, that is, the effect of the added amount of chitosan on the clarity of apple juice, wherein the added amount of pectinase in example 1 is 0.3%, the added amount of pectinase in example 12 is 0.2%, the added amount of pectinase in example 13 is 0.4%, the added amount of pectinase in example 14 is 0.5%, and the added amount of pectinase in comparative example 4 is 0.1%, and as can be seen from FIG. 4, the transmittance of clear apple juice tends to increase first and then decrease as the added amount of chitosan changes, when the clarity effect of apple juice is 0.3%, the clarity effect is the most remarkable, the transmittance reaches 96.5%, and the transmittance is the highest.
After the single-factor experiment is finished, orthogonal experiments are carried out on the basis of three factors, namely the feed-liquid ratio of apple juice to pectinase, the enzymolysis time and the enzymolysis temperature, namely 3 factors of the dosage of the pectinase, the enzymolysis temperature and the enzymolysis time, the obtained clear apple juice is evaluated through the transmittance, and the orthogonal experiment results are shown in table 2.
TABLE 2 influence factor orthogonal test results table for clear apple juice
From the analysis of the test results in Table 2, i.e., from the analysis of the very poor results, it can be seen that the order of the factors affecting the transmittance of clear apple juice is B > A > C, i.e., the enzymolysis temperature > the enzyme addition amount > the enzymolysis time. According to the K factor table, the optimized combination of the clear apple juice is as follows: A1B1C2, namely the optimal dosage of pectinase in clear apple juice processing is 0.2%, the clearing temperature is 45 ℃, and the enzymolysis time is 2.0 h.
(2) Optimization of tea juice processing technology
The color, the fragrance and the taste of the tea juice are main factors for determining the sensory quality of the green tea juice, so that the sensory evaluation standard of the green tea juice is formulated according to the quality standard of the tea, and the specific standard is shown in Table 3.
TABLE 3 sensory evaluation criteria for tea juice
Example 14
The same procedure as in example 1 was followed except that the ratio of green tea to water in step two was 1 g: 80 mL.
Example 15
The same procedure as in example 1 was followed except that the ratio of green tea to water in step two was 1 g: 120 mL.
Example 16
The same procedure as in example 1 was followed except that the ratio of green tea to water in step two was 1 g: 140 mL.
Example 17
The same procedure was followed as in the preparation of tea juice in example 1 except that the temperature of the extraction in the second step was 80 ℃.
Example 18
The same procedure was followed as in the preparation of tea juice in example 1 except that the temperature of the extraction in the second step was 100 ℃.
Example 19
The same procedure was followed as for the preparation of tea juice in example 1 except that the extraction time in the second step was 10 min.
Example 20
The same procedure was followed as in the preparation of tea juice in example 18 except that the extraction time in the second step was 10 min.
Example 21
The same procedure was followed as in the preparation of tea juice in example 19 except that the extraction time in the second step was 10 min.
Comparative example 5
The same procedure as in example 1 was followed except that the ratio of green tea to water in step two was 1 g: 60 mL.
Comparative example 6
The same procedure was followed as in the preparation of tea juice in example 1 except that the temperature of the extraction in the second step was 70 ℃.
Comparative example 7
The same procedure was followed as for the preparation of tea juice in example 1 except that the extraction time in the second step was 15 min.
Comparative example 8
The same procedure was followed as in the preparation of tea juice in example 18 except that the extraction time in the second step was 15 min.
Comparative example 9
The same procedure was followed as in the preparation of tea juice in example 19 except that the extraction time in the second step was 15 min.
Comparative example 10
The same procedure as in comparative example 6 was followed except that the extraction time in step two was 10 min.
Comparative example 11
The same procedure was followed as for the preparation of tea juice in comparative example 6, except that the extraction time in step two was 15 min.
Firstly, the influence of different feed-liquid ratios of green tea and water, namely the tea-water ratio on the sensory quality is considered, so that the most appropriate tea-water ratio is determined. Table 4 is a table of sensory evaluation of green tea juices prepared at different tea water ratios, and it can be seen from table 4 that the tea soup concentration is high, the tea taste is too strong, the bitter taste is heavy, the transparency is poor, and the taste is not good when the tea water ratio is 1: 60. When the ratio of the tea water is 1:140, the water amount is increased more, the taste of the tea water is lighter, and the faint scent of the tea leaves is insufficient. When the ratio of the tea to the water is 1:100, the tea soup is green in color, soft in taste, transparent and clear in color and fragrant. Therefore, the ratio of tea to water is preferably 1: 100.
TABLE 4 organoleptic evaluation tables of green tea juices obtained at different tea-to-water ratios
| Group of | Tea water ratio | Description of sensory evaluation | Sensory evaluation score |
| Comparative example 5 | 1:60 | Dark color, too strong tea taste, bitter and astringent taste, and dark brightness | 80 |
| Example 14 | 1:80 | Slightly dark color, slightly thick tea taste, astringent taste, and good brightness | 85 |
| Example 1 | 1:100 | Has green color, soft taste, transparency and clearness | 96 |
| Example 15 | 1:120 | Has green color, moderate taste, transparency and clarity | 93 |
| Example 16 | 1:140 | Light color, light tea taste, clear color and transparency | 88 |
Then we performed full-range experiments on the optimal extraction conditions of green tea in order to optimize the color, taste and transparency of the tea juice, and the results are shown in table 5. As can be seen from Table 5, with the increase of the extraction time and the increase of the extraction temperature, the amount of the tea polyphenol and other dissolved substances in the tea soup increases, the color of the tea soup becomes darker, the amount of the precipitate increases, and the transparency is poor. Therefore, the optimal extraction temperature for green tea in this experiment was 90 ℃ and the extraction time was 5 min.
TABLE 5 full permutation test result table
(3) Processing technology optimization of apple green tea compound beverage
Firstly, single-factor experiments are carried out on the preparation conditions of the apple green tea compound beverage, four factors of the volume ratio of clear apple juice to green tea juice, the addition amount of sucrose, the addition amount of salt and the addition amount of citric acid are determined to be important factors influencing the sense of the compound beverage, and firstly, the single-factor experiments are carried out, namely the influence of each factor on the sense of the compound beverage is inspected.
Example 22
The same procedure as in example 1 was followed except that the volume ratio of clear apple juice to green tea juice in step three was 30: 70.
Example 23
The same procedure as in example 1 was followed except that the volume ratio of clear apple juice to green tea juice in step three was 20: 80.
Example 24
The same procedure as in example 1 was followed except that the volume ratio of clear apple juice to green tea juice in step three was 15: 85.
Example 25
The same preparation method as in example 1 was conducted except that the mass fraction of sucrose in step three was 7%.
Example 26
The same preparation method as in example 1 was conducted except that the mass fraction of sucrose in step three was 9%.
Example 27
The same preparation method as in example 1 was conducted except that the mass fraction of sucrose in step three was 10%.
Example 28
The same preparation method as in example 1 was repeated, except that the mass fraction of citric acid in step three was 0.1%.
Example 29
The same preparation method as in example 1 was repeated, except that the mass fraction of citric acid in step three was 0.15%.
Example 30
The same preparation method as in example 1 was repeated, except that the mass fraction of citric acid in step three was 0.25%.
Example 31
The same procedure as in example 1 was repeated, except that the salt content in step three was 0.04%.
Example 32
The same procedure as in example 1 was repeated, except that the salt content in step three was 0.12% by mass.
Example 33
The same procedure as in example 1 was followed except that the mass ratio of the apple pieces to the water in step one was 1: 1.5.
Example 34
The same procedure as in example 1 was followed except that the mass ratio of the apple pieces to the water in step one was 1: 2.5.
Example 35
The same procedure as in example 1 was followed, except that the citric acid to water mass ratio in step one was 0.5: 100.
Example 36
The same procedure as in example 1 was followed, except that the ratio by mass of ascorbic acid to water in step one was 0.3: 100.
Comparative example 12
The same procedure as in example 1 was followed except that the volume ratio of clear apple juice to green tea juice in step three was 10: 90.
Comparative example 13
The same preparation method as in example 1 was conducted except that the mass fraction of sucrose in step three was 6%.
Comparative example 14
The same preparation as in example 1 was conducted except that the volume fraction of citric acid in step three was 0.30%.
Comparative example 15
The same procedure as in example 1 was repeated, except that the salt content in step three was 0.16% by mass.
Comparative example 16
The same procedure as in example 1 was repeated, except that the salt content in step three was 0.20% by mass.
Fig. 5 is a graph of sensory evaluation of the composite beverages of examples 1, 22 to 24 and comparative example 12, which is to examine the effect of different volume ratios of clear apple juice and green tea juice on the sensory evaluation of the composite beverage, and it can be seen from fig. 5 that as the volume ratio of clear apple juice to green tea juice is gradually decreased, the sensory evaluation of the composite beverage is increased and then decreased, and when the volume ratio of apple juice: the tea juice is 25: and when the beverage is 75 days, namely 1:3, the sensory score of the apple tea compound beverage is highest.
Fig. 6 is a graph of sensory evaluation of the composite beverages of example 1, example 25 to example 27 and comparative example 13, in which the sensory evaluation of the composite beverage was examined on the basis of the mass fraction of sucrose, that is, the addition amount of sucrose, and it can be seen from fig. 6 that the addition amount of sucrose had no great influence on the aroma and color of the apple tea composite beverage, and mainly affected the taste. When the adding amount of sucrose is less than 8%, the tea beverage has light sweet taste and heavy sour taste; when the addition amount is too large, the taste is too sweet and greasy, and the fruit fragrance is insufficient. When the addition amount of sucrose is 8%, the sensory quality score is highest.
FIG. 7 is a graph showing sensory evaluation of the compound beverages of example 1, example 28 to example 30 and comparative example 14, in which the effect of the mass fraction of citric acid, that is, the amount of citric acid added, on the sensory properties of the compound beverage was examined, and it can be seen from FIG. 7 that when the amount of citric acid added was less than 0.15%, the tea beverage was too sweet and the fruity flavor was insufficient; with the continuous increase of the citric acid, the tea drink is more and more obvious in sour taste and affects the taste, and when the citric acid is added to 0.15%, the sensory quality score is the highest, so that the optimal addition amount of the citric acid is 0.15%.
FIG. 8 is a graph showing the sensory evaluation of the compound beverages of example 1, example 31 to example 32 and comparative example 15 to comparative example 16, in which the sensory evaluation of the compound beverage was examined for the effect of the mass fraction of common salt, i.e., the amount of common salt added, and it can be seen from FIG. 8 that the taste of the product was affected and the degree of bitterness of the tea juice was also affected by the amount of common salt added. As the amount of salt increased, sensory scores were lower and lower. In the invention, when the adding amount of the common salt is 0.08%, the sensory score is the highest.
After the single-factor experiment is finished, the influence of the volume ratio of the clear apple juice to the green tea juice, the addition of the salt and the addition of the citric acid on the quality of the composite beverage is large through the single-factor experiment, in order to further study the mutual influence of the influence factors on the product quality, the three factors of the volume ratio of the clear apple juice to the green tea juice, the mass fraction of the salt and the volume fraction of the citric acid are taken as the influence factors, and an orthogonal test L is designed9(33) The process formula was optimized and the results of the orthogonal tests are shown in table 6.
TABLE 6 orthogonal test result table of influence factors of apple-green tea composite beverage
From the results of the extreme difference analysis in the orthogonal test in table 6, the quality factors influencing the apple green tea composite beverage have the magnitude sequence of A > C > B, namely the volume ratio of the clear apple juice to the green tea juice > the salt addition amount > the citric acid addition amount. According to the K factor table, the optimized combination of the apple green tea compound beverage is as follows: A3B1C1, namely the optimal process formula of the apple-green tea compound beverage is apple juice: the ratio of the tea juice (v: v) to the tea juice (v: v) was 25:75, the addition amount of citric acid was 0.15%, and the addition amount of salt was 0.04%.
The finished product of the apple green tea compound beverage obtained by the optimal preparation process is detected according to a national standard method, and compared with the physicochemical indexes of the fruit juice tea beverage in the national product standard of GB/T21733-2008 tea beverage, and the result is shown in Table 7.
TABLE 7 comparison table of inspection results and standard of apple green tea compound beverage products
As can be seen from Table 7, compared with the national product standard GB/T21733-2008 tea beverage, the apple green tea composite beverage product prepared by the optimal preparation process completely meets the physical and chemical index requirements of the fruit juice tea beverage.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (8)
1. The manufacturing process of the apple green tea beverage is characterized by comprising the following steps:
step one, preparing apple juice:
selecting fresh apples, peeling and removing kernels, cutting into pieces, mixing the blocky apples with water according to the mass ratio of 1: 1.5-2.5, adding a color fixative into the mixture for color protection, juicing the mixture after color protection, and sterilizing to obtain apple juice;
mixing apple juice with pectinase according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, carrying out enzymolysis at 45-60 ℃, and carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the apple juice subjected to enzymolysis;
mixing the apple juice subjected to enzymolysis with chitosan according to the ratio of 100 mL: mixing 0.2-0.5 g of materials and liquid, clarifying, and filtering to obtain clear apple juice;
step two, preparing the tea juice:
mixing green tea with water at 80-100 ℃ according to a ratio of 1 g: mixing 80-140 mL of materials and liquid, soaking at 80-100 ℃ for 5-10 min, and filtering to obtain green tea juice;
step three, preparing the apple green tea compound beverage:
uniformly mixing the clear apple juice obtained in the step one and the green tea juice obtained in the step two according to a volume ratio of 1: 2-6, adding citric acid, sucrose and salt into the mixed solution, wherein the mass fraction of the citric acid in the mixed solution is 0.1-0.25%, the mass fraction of the sucrose is 7-10%, and the mass fraction of the salt is 0.04-0.12%, uniformly mixing, subpackaging, sterilizing at high temperature, and filling to obtain the apple-green tea composite beverage.
2. The manufacturing process of apple green tea beverage as claimed in claim 1, wherein the color fixative in the first step is a mixture of citric acid and ascorbic acid;
wherein the mass ratio of the citric acid to the water is 0.2-0.5: 100, and the mass ratio of the ascorbic acid to the water is 0.2-0.5: 100.
3. The manufacturing process of apple green tea beverage according to claim 1, wherein the sterilization conditions in the first step are as follows: the temperature is 90-100 ℃, and the time is 60-120 s.
4. The manufacturing process of the apple green tea beverage according to claim 1, wherein the enzymolysis time in the first step is 1-2.5 h.
5. The manufacturing process of apple green tea beverage as claimed in claim 1, wherein the specific process of the enzyme deactivation treatment in the first step is as follows: heating the apple juice subjected to enzymolysis at 90-100 deg.C for 30-60s for inactivating enzyme.
6. The manufacturing process of apple green tea beverage according to claim 1, wherein the time of the clarification treatment in the first step is 6-18 h.
7. The manufacturing process of the apple green tea beverage according to claim 1, wherein the high temperature sterilization conditions in the third step are as follows: the temperature is 100-120 ℃, and the time is 15-35 s.
8. The manufacturing process of the apple green tea beverage according to claim 1, wherein the filling process in the third step is as follows: vacuum filling and sealing are adopted, the vacuum degree is 0.04-0.05 MPa, the filling temperature is 60-75 ℃, and cooling is carried out to the normal temperature after filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910995654.5A CN110583824A (en) | 2019-10-18 | 2019-10-18 | Making process of apple green tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910995654.5A CN110583824A (en) | 2019-10-18 | 2019-10-18 | Making process of apple green tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110583824A true CN110583824A (en) | 2019-12-20 |
Family
ID=68850977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910995654.5A Pending CN110583824A (en) | 2019-10-18 | 2019-10-18 | Making process of apple green tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110583824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758814A (en) * | 2020-06-05 | 2020-10-13 | 西安医学院 | Selenium-rich lotus leaf compound tea beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496548A (en) * | 2009-02-06 | 2009-08-05 | 耿海燕 | Fruit-flavor type green tea and method for producing the same |
| CN102578645A (en) * | 2012-02-14 | 2012-07-18 | 陕西理工学院 | Method for producing citrus and black tea compound fruit juice tea drinks |
| CN102860382A (en) * | 2012-07-31 | 2013-01-09 | 安徽省天旭茶业有限公司 | Apple green tea beverage |
| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
-
2019
- 2019-10-18 CN CN201910995654.5A patent/CN110583824A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496548A (en) * | 2009-02-06 | 2009-08-05 | 耿海燕 | Fruit-flavor type green tea and method for producing the same |
| CN102578645A (en) * | 2012-02-14 | 2012-07-18 | 陕西理工学院 | Method for producing citrus and black tea compound fruit juice tea drinks |
| CN102860382A (en) * | 2012-07-31 | 2013-01-09 | 安徽省天旭茶业有限公司 | Apple green tea beverage |
| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
Non-Patent Citations (6)
| Title |
|---|
| 孙哲浩: "苹果-茶复合饮料的研制 ", 《食品科学》 * |
| 武永福等: "苹果茶复合饮料工艺研究", 《中国食物与营养》 * |
| 王宪伟等: "苹果茶饮料的研制 ", 《安徽农业科学》 * |
| 綦菁华等: "酶解对苹果汁混浊的影响 ", 《食品科学》 * |
| 邬敏辰等: "果胶酶生产及其在苹果汁澄清中的应用 ", 《食品与发酵工业》 * |
| 郑瑞婷等: "果胶酶制取苹果汁的优化工艺研究 ", 《广东农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758814A (en) * | 2020-06-05 | 2020-10-13 | 西安医学院 | Selenium-rich lotus leaf compound tea beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tan et al. | Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut | |
| CN104284603A (en) | Fruit-based food or drink containing component of amla origin | |
| KR20080103258A (en) | White lotus wine and preparation method thereof | |
| CN102604776B (en) | Method for brewing health blackberry fruit wine | |
| KR100706033B1 (en) | Beverage composition comprising ruprecht | |
| CN110713874A (en) | Fruit and vegetable flavored health-preserving white spirit and brewing method thereof | |
| Selvamuthukumaran et al. | Development of sea buckthorn mixed fruit jelly | |
| CN110583824A (en) | Making process of apple green tea beverage | |
| JP2007135415A (en) | Method for producing food and drink using buckwheat as raw material | |
| KR20110082230A (en) | Method for producing functional moju using medicinal herbs and fruit juice | |
| CN108740646B (en) | Color potato beverage with antioxidant function and preparation method thereof | |
| KR100651248B1 (en) | A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of BOKBOONJA | |
| Ibrahim et al. | Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu-zaki | |
| CN115281336A (en) | Dictyophora indusiata tea oral liquid and preparation method thereof | |
| KR100519089B1 (en) | Preparation and Compositions of Mixed Fruit and Vegetable Juices According to Ultrafiltration Conditions | |
| CN107629928A (en) | The blending process of STEVIA REBAUDIANA strawberry wine | |
| KR101357577B1 (en) | Method for producing clear Moju of high alcohol content and Moju produced by the same method | |
| KR20000067197A (en) | The manufacturing process of Can drink beverage by use of activated Figue material | |
| CN109275813B (en) | Method for preparing apple and berry compound pulp beverage from acanthopanax sessiliflorus pulp | |
| CN102429037A (en) | Green bean beverage color protection processing method | |
| Gaikwad et al. | Effect of extraction method and thermal processing on retention of bioacvtive compounds of pomegrante (Punica granatum)(cv. Bhagwa) juice | |
| Kocher et al. | Fermentative production of alcoholic beverage from black carrot | |
| KR20110012070A (en) | A onion-vinegar beverage having antioxidant and antibacterial activity and preparation method thereof | |
| CN107557244B (en) | Papaya wine and preparation method thereof | |
| WO2019198144A1 (en) | Beer-taste beverage and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191220 |