CN111109415A

CN111109415A - Processing method of hawthorn leaf tea beverage

Info

Publication number: CN111109415A
Application number: CN202010110464.3A
Authority: CN
Inventors: 郭婷; 莫伟娟; 潘中田; 蔡文; 覃春丽
Original assignee: Hezhou University
Current assignee: Hezhou University
Priority date: 2020-02-24
Filing date: 2020-02-24
Publication date: 2020-05-08

Abstract

The invention relates to a processing method of a hawthorn leaf tea beverage, which comprises the following steps: selecting raw materials, crushing, leaching, filtering, blending, centrifuging, homogenizing, canning, sterilizing and cooling. According to the invention, through detection and sensory evaluation of physical characteristics, the tea-water ratio under the extraction condition is determined to be 1:125(g/ml), the leaching time is 30min, the leaching temperature is 85 ℃, and the hawthorn leaf leaching solution with the best color, taste, tissue state and smell sensory quality is obtained under the leaching condition; the invention also determines the optimal addition amount of the hawthorn leaf tea beverage formula by taking sensory score as reference; the addition amount of the hawthorn leaf leaching liquor is 80mL/100 mL; the addition amount of fructus Siraitiae Grosvenorii concentrated juice is 6g/100 mL; the addition amount of vitamin C is 0.08g/100 ml. The hawthorn leaf tea beverage with moderate sweet and sour taste, soft mouthfeel, rich fragrance, nutrition, health and low calorie is prepared by utilizing the optimal formula.

Description

Processing method of hawthorn leaf tea beverage

Technical Field

The invention belongs to the field of beverages, relates to a tea beverage, and particularly relates to a processing method of a hawthorn leaf tea beverage.

Background

The hawthorn originates from China, and roots, stems, flowers, fruits and leaves of the hawthorn have high medicinal value. In China, the hawthorn planting region is very wide, and large-area hawthorn planting bases mainly comprise Shenyang, Shandong, Liaoning and the like in North China and northeast China. The hawthorn not only has rich nutrition in fruits, but also has important physiological functions on leaves, and researches on the hawthorn leaves show that the hawthorn leaves contain abundant flavonoid substances and triterpenoid compounds, the content of which reaches about 2 percent and is dozens of times of that of the hawthorn fruits, and the two compounds are pharmacological component bioactive substances in the hawthorn leaves. The hawthorn leaves also contain abundant nutrient substances such as amino acid, vitamin, protein, polysaccharide, organic acid and the like, and also contain various essential amino acids required by human bodies, and procyanidine is one of main active ingredients of the hawthorn leaves, and has the functions of regulating the vascular activity, resisting cancer, reducing blood fat, detoxifying, losing weight and the like. Although the hawthorn leaves have great utilization value in the aspects of lipid and blood pressure reduction, weight reduction and health care, and the tea bags and the traditional leaves which are compounded by the hawthorn leaves and other Chinese herbal medicines are sold in the market at present, the taste is single, the requirements of the public cannot be met, the development of the hawthorn leaves cannot catch up with the development and utilization of hawthorn fruits, the hawthorn leaves in China have rich resources, and the resource waste is caused to a certain extent.

At present, besides various kinds of tea, the tea is still carbonated beverage, various fruit juices, coffee and the like, but with the economic development, the living standard of people is continuously improved, and the diversified demand of the tea beverage with low sugar and low calorie is increased. At present, tea beverage products are mainly developed on the aspects of tea carbonated drinks, tea colas, herbal tea and the like, the development and research of the low-calorie hawthorn leaf tea beverage are rarely reported, and the traditional custom of hawthorn leaves such as stem leaf decoction and paint sore washing is obtained in the ancient times, so that a novel hawthorn leaf tea beverage is necessary to be developed to make up for the market vacancy.

CN108208265A discloses a processing method of hawthorn leaf tea, which comprises the following steps: (1) screening raw materials: selecting hawthorn leaves without impurities and rottenness; (2) withering: spreading the hawthorn leaves at room temperature until the water content is reduced by about 10%; (3) de-enzyming: high-temperature enzyme deactivation is adopted, the enzyme deactivation temperature is 360-400 ℃, and the enzyme deactivation is carried out until the water content of the hawthorn leaves is 35-40%; (4) spreading for cooling: spreading the de-enzymed hawthorn leaves to room temperature in time until the hawthorn leaves are completely withered and soft; (5) rolling: putting the spread and cooled hawthorn leaves into a rolling machine for rolling; (6) drying: drying the twisted tender filament petals at 90-95 deg.C for 60-80min, and spreading for 60-80 min; then, the second drying treatment is carried out, the baking temperature is 105-.

CN108208265A mainly aims at the processing technology and the discussion of hawthorn leaf tea raw materials, does not discuss the processing of hawthorn leaf tea beverages, and the patent mainly discusses a preparation method of a novel hawthorn leaf tea beverage to enrich beverage products.

CN103462163A discloses a production method of a hawthorn leaf tea lactic acid beverage, which adopts the following raw materials in parts by weight: 15-25 parts of hawthorn leaf tea, 25-35 parts of momordica grosvenori and 15-25 parts of white sugar; the production steps are as follows: A. crushing the momordica grosvenori, weighing the hawthorn leaf tea, the momordica grosvenori and the white sugar according to the weight parts of the raw materials, putting the weighed raw materials into a pot, adding 400-500 parts of spring water into the pot, boiling the raw materials, keeping the boiling for 30-60 min, cooling, and filtering to obtain a leaching solution; the pH value of the spring water is 7-7.5; B. pouring the leaching liquor into a clean container, inoculating lactic acid bacteria with the weight of 2-3% of the total weight of the raw materials, uniformly stirring, sealing the container, fermenting, controlling the temperature of the product at 16-28 ℃, and fermenting for 10-25 days; C. b, controlling the viable count of the feed liquid obtained by fermentation in the step B, and controlling the content of active lactic acid bacteria in each milliliter of feed liquid to be 50-100 ten thousand/ml ten thousand; D. c, adjusting the acid of the feed liquid obtained in the step C, controlling the temperature of a product to be 16-28 ℃, and controlling the total acid content of the feed liquid to be 0.1g/100 ml-0.15 g/100 ml; E. sterilizing the acid-adjusted feed liquid, and vacuum aseptic filling.

CN103462163A mainly discusses a preparation method of a fermented product, after fermentation processing, some original nutritional ingredients, especially some active ingredients, in the hawthorn leaf tea may be consumed by lactic acid bacteria as a nutrient medium for catabolism, so that the nutritional value of the original hawthorn leaf tea is reduced, and the original flavor of the hawthorn leaf tea is weakened or even covered, which may result in a beverage obtained by the method, and the identification degree of the flavor of the hawthorn leaf tea is low; and the hawthorn leaf tea beverage processed by the method has the unique flavor of hawthorn leaf tea, low sugar content, low calorie, sweet and refreshing mouthfeel, is rich in flavonoid and other active ingredients, and is a healthy leisure beverage suitable for people of all ages.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide the hawthorn leaf tea beverage which is soft in taste, strong in fragrance, nutrient, healthy and low in calorie.

The technical scheme adopted by the invention for solving the technical problem is as follows:

a processing method of a hawthorn leaf tea beverage comprises the following steps:

(1) selecting raw materials: selecting dry hawthorn leaves with good quality and no insect damage, cleaning and airing;

(2) crushing: drying the dried hawthorn leaves, and crushing the dried hawthorn leaves to 30-50 meshes;

(3) leaching: mixing the crushed hawthorn leaves in a ratio of 1: boiling for 2-5 min and filtering under the condition of a tea-water ratio of 75-150 g/mL to obtain a first leaching solution; and (3) carrying out primary leaching and filtering on the hawthorn leaf residue obtained by the primary leaching according to the proportion of 1: adding water into the tea water in a ratio of 75-150 g/mL for secondary leaching, wherein the leaching temperature is 65-95 ℃, and the leaching time is 20-50 min; finally, combining the two leaching solutions to obtain the final hawthorn leaf extracting solution;

(4) and (3) filtering: filtering the folium crataegi extract with filter cloth;

(5) blending: putting 60-90 ml/100ml of hawthorn leaf extracting solution into a blending tank, adding 2-8 g/100ml of fructus momordicae concentrated juice and 0.02-0.08 g/100ml of vitamin c, starting a stirrer to uniformly mix, setting the rotating speed of the stirrer to be 20-38 r/min, stirring for 10-20 min, and stirring at the temperature of 32-38 ℃;

(6) centrifuging and homogenizing: centrifuging the prepared hawthorn leaf tea beverage for 5-10 min, conveying the materials in the preparation tank to a colloid mill through a centrifugal pump, returning the materials to a sugar dissolving tank after the colloid mill is ground, and circularly working in the colloid mill for 15-25 min to ensure that the particle size is 15-25 microns; then, the materials blended in the blending tank are conveyed to a homogenizer through a duplex filter by a pump, the homogenizing pressure is 22-32 MPa, the homogenizing processing temperature is 28-32 ℃, the homogenizing time is 5-15 min, the materials enter a buffer tank for buffering after being homogenized by the homogenizer, and the materials are sterilized;

(7) canning and sterilizing: canning the hawthorn leaf tea beverage, and sterilizing at the central temperature of 80-100 ℃ for 5-10 min;

(8) and (3) cooling: sterilizing, cooling to room temperature and obtaining the finished product.

Preferably, the ratio of the tea water extracted is 1:125(g/mL), leaching time of 30min, leaching temperature of 85 ℃.

Preferably, the addition amount of the hawthorn leaf extracting solution is 80mL/100mL, the addition amount of the fructus momordicae concentrated juice is 6g/100mL, and the addition amount of the vitamin c is 0.08/100 mL.

The invention has the advantages and positive effects that:

1. according to the invention, hawthorn leaves are used as raw materials, the hawthorn leaf powder is extracted by adopting an extraction method, and the tea-water ratio of the extraction conditions is determined to be 1:125(g/ml), the leaching time is 30min, the leaching temperature is 85 ℃, and the hawthorn leaf leaching solution with the best color, taste, tissue state and smell sensory quality is obtained under the leaching condition;

2. the invention also determines the optimal addition amount of the hawthorn leaf tea beverage formula by taking sensory score as reference; the addition amount of the hawthorn leaf leaching liquor is 80mL/100 mL; the addition amount of fructus Siraitiae Grosvenorii concentrated juice is 6g/100 mL; the addition amount of vitamin C is 0.08g/100 ml. The hawthorn leaf tea beverage with moderate sweet and sour taste, soft mouthfeel, rich fragrance, nutrition, health and low calorie is prepared by utilizing the optimal formula.

3. The hawthorn leaf tea beverage obtained through physicochemical detection has the tea polyphenol content of 1119.4mg/kg, the total bacterial count of 90CFU/ml, the total mould count of 5CFU/ml, pathogenic bacteria are not detected, and the detection index of the hawthorn leaf tea beverage meets the national standard, so that the hawthorn leaf tea beverage is suitable for production and sale on the market.

4. The hawthorn leaf tea beverage has the advantages of promoting the secretion of saliva or body fluid, quenching thirst, benefiting health, being developed rapidly, being capable of meeting the public beverages of different consumers and having very wide market prospect.

Drawings

FIG. 1 is a graph showing the effect of different tea water ratios on the soluble solids content of leach liquor;

FIG. 2 is a graph showing the effect of tea water ratio on the extract content of hawthorn leaves;

FIG. 3 is a graph comparing the effect of leaching time on soluble solids in a hawthorn leaf leach solution;

FIG. 4 is a graph showing the effect of leaching time on the extract content of the leaf extract of hawthorn;

FIG. 5 is a graph comparing the effect of extraction temperature on soluble solids in hawthorn leaf extract;

FIG. 6 is a graph showing the effect of leaching temperature on the extract content of folium crataegi extract;

FIG. 7 is a graph showing the effect of the amount of extract on the quality of a tea beverage made from hawthorn leaves;

FIG. 8 is a graph showing the effect of the addition of concentrated juice of fructus Siraitiae Grosvenorii on the quality of folium crataegi tea beverage;

FIG. 9 is a graph showing the effect of vitamin c addition on the quality of a hawthorn leaf tea beverage.

Detailed Description

The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.

(1) selecting raw materials: selecting dry hawthorn leaves with good quality and no insect damage, cleaning and airing.

(2) Crushing: the dried hawthorn leaves are dried and then crushed to 40 meshes.

(3) Leaching: the hawthorn leaves are extracted by a secondary extraction method. Mixing the crushed hawthorn leaves in a ratio of 1: boiling for 2-5 min and filtering under the condition of a tea-water ratio of 75-150 g/mL to obtain a first leaching solution; and (3) carrying out primary leaching and filtering on the hawthorn leaf residue obtained by the primary leaching according to the proportion of 1: adding water into the tea water in a ratio of 75-150 g/mL for secondary leaching, wherein the leaching temperature is 65-95 ℃, and the leaching time is 20-50 min; and finally, combining the two leaching solutions to obtain the final hawthorn leaf extracting solution.

(4) And (3) filtering: filtering the folium crataegi extract with 120 mesh filter cloth.

(5) Blending: blending the hawthorn leaf tea beverage according to the design of the invention, putting 60-90 ml/100ml of hawthorn leaf extracting solution into a blending tank, adding 2-8 g/100ml of fructus momordicae concentrated juice and 0.02-0.08 g/100ml of vitamin c, starting a stirrer to uniformly mix, setting the rotating speed of the stirrer at 20-38 r/min, stirring for 10-20 min, and stirring at 32-38 ℃.

(6) Centrifuging: centrifuging the prepared hawthorn leaf tea beverage for 5-10 min, conveying the materials in the preparation tank to a colloid mill through a centrifugal pump, returning the materials to a sugar dissolving tank after the colloid mill is ground, and circularly working in the colloid mill for 15-25 min to ensure that the particle size is 15-25 microns; and then conveying the blended materials in the blending tank to a homogenizer through a duplex filter by a pump, wherein the homogenizing pressure is 22-32 MPa, the homogenizing processing temperature is 28-32 ℃, the homogenizing time is 5-15 min, and the materials enter a buffer tank for buffering after being homogenized by the homogenizer and are ready for sterilization.

(7) Canning and sterilizing: canning the folium crataegi tea beverage, and sterilizing at 90 deg.C for 5 min.

Accurately weighing 2g of the ground hawthorn leaf powder respectively, and mixing the powder in a weight ratio of 1:75(g/ml), 1: 100(g/ml), 1: tea-water ratio of 125(g/ml) to 1:150(g/ml) was extracted at 85 deg.C for 30 min. And (4) measuring the color, the content of water-soluble solids and the content of water extract and performing sensory evaluation on the leaching liquor obtained after leaching and filtering. The influence of tea water ratio on color, water-soluble solid content, water extract content and quality of the extract is shown in table 1, fig. 2 and table 2.

TABLE 1 influence of tea water ratio on color of leach liquor

From table 1, it is known that all the values of L, a and b change with the addition of water, the larger the addition of the tea-water ratio is, the larger the value of L is, the more transparent the color of the leaching liquor becomes with the increase of the addition of water, the values of a and b decrease with the increase of the tea-water ratio, the color of the leaching liquor changes from dark yellow brown to light yellow brown, and it shows that the tea-water ratio has a certain influence on the color of the leaching liquor of hawthorn leaves. The color of the leaching liquor with the tea-water ratio of 1:75(g/ml) is dark yellow brown, the color of the leaching liquor with the tea-water ratio of 1:150(g/ml) is light yellow brown, and the color of the leaching liquor with the tea-water ratio of 1:125(g/ml) is yellow brown, so that the effect is ideal.

As can be seen from fig. 1, as the tea-water ratio increases, the soluble solid content in the hawthorn leaf leaching liquor is greatly influenced by the tea-water ratio, as the tea-water ratio increases, the soluble solid content in the hawthorn leaf leaching liquor is gradually reduced, and the soluble saccharide content in the hawthorn leaf leaching liquor is influenced by the tea-water ratio. The content of soluble solids in the leaching liquor with the tea-water ratio of 1:75(g/ml) is the highest, but the quality effect of the leaching liquor is poor; the tea-water ratio is 1: the soluble solid content of 100(g/ml) of the leaching liquor is higher than that of 1:150(g/ml), but the quality effects of the two are not ideal, so the leaching liquor with the tea-water ratio of 1:125(g/ml) has the best effect.

As can be seen from fig. 2, when other leaching conditions are the same, the content of the hawthorn leaf extract tends to increase and decrease with the increase of the tea-water ratio, and the content of the hawthorn leaf extract is changed due to the influence of the tea-water ratio on substances such as pectin in the hawthorn leaves. And the ratio of tea to water is 1: the extract content of the hawthorn leaves is the highest when 125(g/ml) is reached, which indicates that the colloid content in the hawthorn leaf extract is the most in the tea water ratio, and the tea water ratio is also more suitable.

TABLE 2 influence of different tea water ratios on the quality of the leach liquors

Tea-water ratio (g/ml)	Quality of extract	Sensory scoring
			1:75	The color is dark yellow brown, has strong folium crataegi taste, and has bitter and astringent taste	45
1:100	The color is dark yellow brown, the color is slightly turbid, the hawthorn leaves have strong taste, and the taste is bitter and astringent	70
			1:125	Uniform yellow brown color, strong folium crataegi taste, and slightly bitter taste	88
1:150	The color is light yellow brown, the taste of the hawthorn leaves is light, the color is uniform, and the hawthorn leaves are slightly bitter and astringent	63

As can be seen from table 2, the tea water ratio is more significant than the sensory quality of the hawthorn leaf leaching liquor, and the optimal tea water ratio for leaching is determined to be 1:125 (g/ml).

Accurately weighing 2g of ground hawthorn leaf powder respectively, and mixing the weighed materials in a tea-water ratio of 1: leaching at 85 deg.C for 20min, 30min, 40min, and 50min under the condition of tea-water ratio of 125(g/ml), and performing color, water soluble solid content, extract content detection and sensory evaluation. The effect of leaching time on color, water soluble solids content, leachate content and quality of the leach solution is shown in table 3, figure 4 and table 4.

TABLE 3 Effect of extraction time on color of the extract

As can be seen from Table 3, the color of the hawthorn leaf extract changes with the change of the extraction time, L ＊ gradually decreases with the increase of the extraction time, the color of the extract gradually becomes dark, a ＊ and b ＊ become larger with the increase of the extraction time, the color of the extract changes from light yellow brown to dark yellow brown, the influence of the extraction time on the color of the extract changes with the time, the color of the extract is light yellow brown at 20min, the color of the extract is dark yellow brown at 40min, the color of the extract is dark yellow brown at 50min, the color of the extract is yellow brown at 30min, and the color effect is the best.

As can be seen from fig. 3, the soluble solid content of the hawthorn leaf extract decreased with the increase of the extraction time, and the soluble solid content decreased gradually with the increase of the extraction time, so that it was found that the soluble sugars and the like decreased with the increase of the extraction time. The content of soluble solids in the leaching liquor is the maximum at 20min, but the quality effect is not ideal; the leaching time is longer due to the reason that the content of soluble solids in the leaching liquor is minimum at 50 min; the content of soluble solid matters in the leaching liquor at 40min is not much different from that in the leaching liquor at 30min, but the leaching effect of the leaching liquor at 30min is better.

As can be seen from FIG. 4, when other extraction conditions are the same, the extraction time is 30min, and the extract content of the hawthorn leaves is the highest, and the content of substances such as pectin and the like is the highest when the extraction time is 30 min. As the extraction time increases, the gum material is affected by the extraction time, with longer extraction times having less gum material content indicating less extractables. The hawthorn leaf leaching liquor extracted for 30min is most suitable from the viewpoint of obtaining better taste and high extract content.

TABLE 4 Effect of different leaching times on the quality of the leach liquors

As can be seen from Table 4, the sensory quality of the hawthorn leaf extract was analyzed by leaching time, and the optimal leaching time was determined to be 30min by comprehensive scoring.

Accurately weighing 2g of ground hawthorn leaf powder respectively, and mixing the weighed materials in a tea-water ratio of 1: under the condition of a tea-water ratio of 125(g/ml), the relevant documents are consulted to know that the extraction temperature of the hawthorn leaves is about 80 ℃, so that the hawthorn leaves are extracted under the conditions of the determined extraction temperatures of 65 ℃, 75 ℃, 85 ℃ and 95 ℃ respectively for 30min, and the obtained hawthorn leaf extract is subjected to color, water-soluble solid content, extract content detection and sensory evaluation. The effect of leaching temperature on color, water soluble solids content, leachate content, and quality of the leach solution is shown in table 5, fig. 6, and table 6.

TABLE 5 Effect of extraction temperature on color of extract

As shown in Table 5, the color of the leaching solution gradually darkens as the leaching temperature increases, the color of the leaching solution gradually changes from light yellow brown to dark yellow brown as the leaching time increases for a ＊ and a b ＊, and the color of the leaching solution gradually deepens as the temperature increases, so that the color of the leaching solution is brighter in the hawthorn leaf at 65 ℃, the leaching solution is darkest in the hawthorn leaf at 95 ℃, and the color of the leaching solution in the hawthorn leaf at 75 ℃ is better than that of the leaching solution in the hawthorn leaf at 85 ℃.

Fig. 5 shows that the soluble solid content of the hawthorn leaf leaching liquor basically decreases with the increase of the leaching temperature, and the higher the temperature, the substances such as soluble sugar and the like are inhibited, and the soluble solid content of the leaching liquor gradually decreases. It follows that temperature has a greater effect on soluble solids content. The soluble solid content of the hawthorn leaf leaching liquor at 65 ℃ and 75 ℃ is higher, but the leaching liquor is poorer in taste, the difference between the soluble solid content of the hawthorn leaf at 85 ℃ and the soluble solid content of the hawthorn leaf at 95 ℃ is not large, but the taste of the hawthorn leaf leaching liquor at 85 ℃ is better than that of the hawthorn leaf leaching liquor at 95 ℃.

As can be seen from FIG. 6, the leachate content of the leachate also shows a tendency to increase substantially and then decrease at 95 ℃ as the leaching temperature increases under otherwise identical leaching conditions, indicating that the temperature at 95 ℃ is too high. The extract content of the hawthorn leaf leaching liquor at 65 ℃ and 75 ℃ is lower, and the taste is poorer; the extract content of the hawthorn leaves is the highest at 85 ℃, which shows that the extract liquid of the hawthorn leaves has the highest content of colloidal substances and the like, and the quality of the extract liquid at the temperature is the best.

TABLE 6 Effect of different leach temperatures on leach liquor quality

As is clear from Table 6, the optimum leaching temperature was 85 ℃ by comprehensive quality analysis under otherwise constant conditions.

The effect of the addition amount of the hawthorn leaf extract on the quality of the hawthorn leaf tea beverage is shown in fig. 7.

As can be seen from FIG. 7, when other conditions are determined, the quality of the hawthorn leaf tea beverage increases with the increase of the addition amount of the hawthorn leaf leaching liquor, and when the addition amount of the hawthorn leaf leaching liquor is 80ml/100ml, the sensory quality score is highest, the addition amount is most appropriate, the taste is best, and the sour-sweet degree is moderate. Therefore, the addition amount of the leaching solution in the formula of the hawthorn leaf tea beverage is determined to be optimal to be 80ml/100 ml. The optimal addition amount of the hawthorn leaf leaching liquor in the optimal formula of the process research of the hawthorn leaf persimmon vinegar beverage by the coke radium is 8 percent, and 80ml/100ml, which is the same as the optimal addition amount of the hawthorn leaf leaching liquor in the experiment. The hawthorn leaf tea beverage added with 50ml/100ml of leaching liquor has too sweet taste with the worst sensory score, and the hawthorn leaf tea beverage added with 60ml/100ml and 70ml/100ml of leaching liquor is sweet and has poor taste. The hawthorn leaf tea beverage added with 90ml/100ml of hawthorn leaf leaching liquor has light mouthfeel, and the sensory score is not higher than that of the hawthorn leaf tea beverage added with 80ml/100ml of the leaching liquor.

The effect of the concentrated juice of fructus momordicae on the quality of the hawthorn leaf tea beverage is shown in fig. 8.

Fig. 8 shows that when other conditions are fixed, the quality of the hawthorn leaf tea beverage is the best, the sweetness is moderate when the addition amount of the fructus momordicae concentrated juice is 6g/100ml, and the hawthorn leaf tea beverage gradually changes from slightly sweet to excessively sweet along with the increase of the addition amount of the fructus momordicae concentrated juice. The hawthorn leaf tea beverage added with 2g/100ml of fructus momordicae concentrated juice has the lowest sweetness, the fructus momordicae concentrated juice hawthorn leaf tea beverage added with 4g/100ml has the lower sweetness, and the fructus momordicae concentrated juice hawthorn leaf tea beverage added with 8g/100ml and 10g/100ml has the excessively sweet sweetness, so that the hawthorn leaf tea beverage added with 6g/100ml of fructus momordicae concentrated juice is determined, the sensory score is also the highest, and the sweetness is most suitable.

The effect of vitamin c addition on the quality of the hawthorn leaf tea beverage is shown in fig. 9.

As can be seen from fig. 9, when the amount of vitamin c added is 0.06g/100g at a certain time, the acidity is moderate, the sensory quality of the hawthorn leaf tea beverage is the best, and the hawthorn leaf tea beverage gradually becomes sour as the amount of vitamin c added increases. When the content of the hawthorn leaf tea is 0.02g/100g, the beverage is the least sour and the lowest sensory score is achieved; the acidity of 0.04g/100g hawthorn leaf tea beverage is lighter; 0.08g/100g of hawthorn leaf tea beverage tastes sour; the hawthorn leaf tea beverage with the concentration of 0.1g/100g has the most sour mouthfeel. Therefore, the addition amount of the vitamin c is determined to be 0.06g/100g, the acidity is moderate, and the sensory score is also the highest.

The optimal formula of the hawthorn leaf tea beverage is determined by an orthogonal test of the formula of the hawthorn leaf tea beverage as follows: 80ml/100ml of hawthorn leaf leaching liquor, 6g/100ml of fructus momordicae concentrated juice and 0.08g/100ml of vitamin.

The sensory indexes of the hawthorn leaf tea beverage are shown in table 7.

TABLE 7 sensory index of Hawthorn leaf tea beverage

Item	Sensory index
		Color and luster	The color is uniform yellow brown
Tissue state	Clear without visible impurities
		Smell(s)	Has special fragrance of folium crataegi
Taste of the product	Moderate sweet and sour taste, good taste and smoothness

The results of the tea polyphenol detection of the hawthorn leaf tea beverage are shown in table 8.

TABLE 8 Hawthorn leaf tea beverage tea polyphenols content

As can be seen from table 8, the physical and chemical indexes of the hawthorn leaf tea beverage meet the national standard, the content of tea polyphenol in the hawthorn leaf tea beverage is also high, and the tea polyphenol has antiviral, antibacterial and other effects, so that the hawthorn leaf tea beverage is an extremely healthy tea beverage.

The microorganism index is one of indexes for measuring the sanitary quality of the product and one of standards for judging whether the detected product can be eaten, and has certain significance for guaranteeing the health of people and improving the product quality. The hawthorn leaf tea beverage was subjected to microbial culture according to the corresponding standards, and the detected microbial indicators of the microbial hawthorn leaf tea beverage are shown in table 9.

TABLE 9 microbiological indicator of hawthorn leaf tea beverage

As can be seen from Table 9, the total number of colonies in the hawthorn leaf tea beverage is 90CFU/ml, the total number of moulds is 5CFU/ml, no escherichia coli is detected, the national microbial limit standard is met, and the microbial index is qualified.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept, and these changes and modifications are all within the scope of the present invention.

Claims

1. A processing method of a hawthorn leaf tea beverage comprises the following steps:

(4) and (3) filtering: filtering the folium crataegi extract with filter cloth;

2. A process of processing a hawthorn leaf tea beverage as claimed in claim 1, wherein: the ratio of the extracted tea water is 1:125(g/mL), leaching time of 30min, leaching temperature of 85 ℃.

3. A process of processing a hawthorn leaf tea beverage as claimed in claim 1, wherein: the addition amount of folium crataegi extract is 80mL/100mL, fructus Siraitiae Grosvenorii concentrated juice is 6g/100mL, and vitamin c is 0.08/100 mL.