CN111685200A

CN111685200A - Method for preparing pear, cucumber and white tea compound beverage added with milk-flavor essence

Info

Publication number: CN111685200A
Application number: CN201910205580.0A
Authority: CN
Inventors: 黎成彬; 黎海彬; 戴丽琼; 潘长沛
Original assignee: Guangxi Nanning Haicheng Biological Technology Co ltd
Current assignee: Guangxi Nanning Haicheng Biological Technology Co ltd
Priority date: 2019-03-15
Filing date: 2019-03-15
Publication date: 2020-09-22

Abstract

The invention discloses a method for preparing a pear, cucumber and white tea compound beverage added with milk flavor essence, which relates to the technical field of beverage preparation, and the preparation process flow comprises the following steps: the preparation method comprises the following steps of preparing pear juice, preparing cucumber juice and preparing white tea soup, mixing and blending the pear juice and the cucumber juice, carrying out experiments by considering the addition amounts of the pear juice, the cucumber juice, the tea soup, honey, fructo-oligosaccharide and milk flavor essence as factors, and taking sensory quality as evaluation, wherein the optimal beverage formula is as follows: 30% of pear juice, 35% of cucumber juice, 35% of tea soup, 10% of honey, 14% of fructo-oligosaccharide and 0.22% of milk flavor essence; respectively weighing a certain amount of pear juice, cucumber juice, tea soup, honey, fructo-oligosaccharide and milk flavor essence according to the optimal formula of the beverage, mixing, adding water and stirring to obtain a product; sterilizing, sealing the bottle, instantly sterilizing at 115 deg.C for 2min, and cooling to room temperature to obtain the final product. The preparation method is simple, and the prepared compound beverage has unique flavor, is sour, sweet, tasty, light milk-like, good in color and flavor and has a certain health-care effect.

Description

Method for preparing pear, cucumber and white tea compound beverage added with milk-flavor essence

Technical Field

The invention belongs to the technical field of beverage development, and relates to a method for developing a pear, cucumber and white tea compound beverage added with milk-flavor essence.

Background

The pome belongs to a single fruit, is commonly seen in rosaceous plants, and is a perennial deciduous tree. The common pear has the color of golden yellow or warm yellow outer skin, bright white inner pulp, fresh, tender and juicy taste, sweet taste, slightly sour core taste and cool feeling. The pear contains phenolic substances, crude fiber, mineral elements such as calcium, phosphorus, iron and the like and a plurality of vitamins, and has cool and dryness-removing feeling and sobering-up delicacy after being eaten. The pear in traditional Chinese medicine has the effects of promoting the production of body fluid, moistening dryness, clearing heat, reducing phlegm and the like, and is suitable for treating fever, impairment of body fluid, polydipsia, heat cough, phlegm-heat fright, dysphagia, thirst and aphonia, red eyes, swelling and pain and dyspepsia.

Cucumber cucurbitaceae, an annual sprawl or climbing herbaceous plant, is widely planted in temperate and tropical regions, and cucumber is one of the main vegetables in summer in each region of China. The cucumber is rich in saccharide, glycoside, various free amino acids, protein, saccharide, vitamin B2, vitamin C, vitamin E, calcium, phosphorus, iron and other nutrients, and has high nutritive value. The traditional Chinese medicine fructus Cucumidis Sativi has effects of clearing heat and detoxicating, caring skin, protecting liver, diminishing inflammation, benefiting kidney, resisting oxidation, and fertilizing.

The white tea has high edible value and medicinal value, and the white tea soup has light color, mellow taste, elegant and sweet taste, and is better. The white tea contains rich active ingredients such as tea polyphenol, tea polysaccharide and free amino acid, and has the effects of reducing blood sugar, blood fat and blood pressure, resisting oxidation and viruses and the like.

In recent years, composite beverages have been developed rapidly in developed countries and have been widely spread in foreign markets. At present, the fruit juice tea beverage in the true sense does not appear in the market of China, and the fruit juice tea beverage can generate huge consumption space in the beverage market in the future. The novel fruit juice tea beverage is prepared by mixing pear juice, cucumber juice, tea juice, honey, fructo-oligosaccharide and milk flavor essence, organically combines the health care functions, develops a novel composite beverage and meets the healthy and nutritional requirements of consumers.

Disclosure of Invention

The invention provides a method for preparing a pear, cucumber and white tea compound beverage added with milk-flavor essence. The preparation process comprises the following steps:

(1) selection of raw material materials: pear, yellow-crowned pear; cucumber, picked for peasant household; white tea, purchased by farmers at home; purified water, honey, fructo-oligosaccharide and milk flavor essence (produced independently) are purchased in the market.

(2) Preparing pear juice: washing fructus Pyri, peeling, removing core, cutting into pieces, blanching in boiling water for 4min, taking out, cooling, squeezing, and filtering to obtain succus Pyri.

(3) Preparing cucumber juice: cleaning cucumber, selecting, slicing, blanching in boiling water with pH of 7.5 for 2min, taking out, cooling, squeezing, cooling, and filtering to obtain cucumber juice.

(4) White tea: soaking appropriate amount of folium Camelliae sinensis in 85 deg.C hot water, soaking at 60 deg.C for 60min, and filtering to obtain tea soup.

(5) Mixing: by observing the addition amount of the pear juice, the cucumber juice, the tea soup, the honey, the fructo-oligosaccharide and the milk flavor essence as factors, carrying out experiments, taking the sensory quality as an optimal evaluation beverage formula, respectively weighing a certain amount of the pear juice, the cucumber juice, the tea soup, the honey, the fructo-oligosaccharide and the milk flavor essence according to the optimal formula of the beverage, mixing, adding water and stirring to obtain the product.

(6) Bottling: and (4) filling the pear and cucumber mixed beverage added with the milk flavor essence into a glass bottle, and sealing the glass bottle.

(7) And (3) sterilization: sterilizing at 115 deg.C for 2min, and cooling to room temperature to obtain the final product.

The invention has the characteristics that: the preparation method is simple, and the prepared novel fruit juice tea beverage has unique taste, rich nutritive value and certain health care function.

Description of the drawings:

for ease of illustration, the invention is described in detail by the following detailed description and the accompanying drawings.

FIG. 1 is a table showing the influence of the consumption of pear juice on the taste of a finished product in example 1 of the present invention;

FIG. 2 is a table showing the influence of the amount of cucumber juice on the taste of the finished product in example 2 of the present invention;

FIG. 3 is a table showing the influence of the amount of the white tea soup used in example 3 on the taste of the final product;

FIG. 4 is a table showing the influence of the amount of honey on the taste of the final product in example 4 of the present invention;

FIG. 5 is a table showing the effect of the amount of fructo-oligosaccharide on the mouthfeel of the final product in example 5 of the present invention;

FIG. 6 is a table showing the effect of the amount of milk flavor on the taste of the final product in example 6 of the present invention.

The specific implementation mode is as follows:

the specific implementation mode adopts the following technical scheme: the preparation process comprises the following steps:

The embodiments of the present invention are further described in the basic reason that the present invention is not limited by the above embodiments, but only the principle of the present invention is described, and the present invention has various changes and modifications within the protection scope of the present invention, but the protection scope of the present invention is not limited only by the following specific embodiments.

Example 1: and (3) determining the influence of the pear juice dosage on the taste of the finished product: determining the addition amount of the cucumber juice to be 35%, the addition amount of the white tea soup to be 20%, the addition amount of the honey to be 10%, the addition amount of the fructo-oligosaccharide to be 10% and the milk flavor to be 0.22%; the pear juice is added in an amount of 16%, 20%, 26%, 30% and 36% by mass. As can be seen from FIG. 1, the sensory score was gradually increased when the added amount of pear juice was gradually increased from 16% to 30%, and the score was highest when the added amount of pear juice was 30%. When the addition amount of the pear juice is 36%, the fragrance of the pear covers the fragrance of the tea soup, and the pear fragrance is not coordinated with the fragrance of the cucumber, so that the score is reduced. Therefore, the addition amount of the pear juice is 30%.

Example 2: and (3) determining the influence of the consumption of the cucumber juice on the mouthfeel of the finished product: determining that the using amount of the pear juice is 30%, the adding amount of the white tea soup is 20%, the adding amount of the honey is 10%, the fructo-oligosaccharide is 10% and the milk flavor is 0.22%; the cucumber juice is added according to the proportion of 20%, 25%, 30%, 35% and 40%, and as can be seen from figure 2, the sensory score is gradually increased along with the gradual increase of the addition amount of the cucumber juice, and when the addition amount of the cucumber is 35%, the sensory score is highest. When the addition amount of the cucumber is increased again, the sensory score is reduced, which is probably caused by the fact that the aroma and the taste of the cucumber are too heavy, so that the aroma and the taste of the compound beverage are not harmonious, and therefore, the addition amount of the cucumber juice is selected to be 35%.

Example 3: determining the influence of the using amount of the white tea soup on the taste of a finished product: the addition amount of pear juice is 30%, the addition amount of cucumber juice is 35%, the addition amount of honey is 10%, and the addition amounts of white tea soup and tea soup are respectively 20%, 25%, 30%, 35% and 40%, and it can be seen from fig. 3 that the sensory score is gradually increased along with the gradual increase of the addition amount of tea soup, and when the addition amount of tea soup is 35%, the sensory score is 85.6. When the tea soup addition is obviously increased to 40%, the sensory score is 82.5, and the sensory score is gradually reduced. Therefore, the addition amount of the white tea soup is 35 percent.

Example 4: and (3) determining the influence of the honey dosage on the taste of the finished product: the addition of 30% of pear juice, 35% of cucumber juice, 35% of white tea soup and 8%, 9%, 10%, 11% and 12% of honey were added, respectively, and the results can be obtained from fig. 4. When the honey is added in an amount of 10%, the sensory score is highest, and the flavor of the beverage is best. The viscosity is increased by over-sweet with the increase of sugar content in the beverage, so that the honey is selected to be added in an amount of 10%.

Example 5: and (3) determining the influence of the dosage of the fructo-oligosaccharide on the mouthfeel of the finished product: the addition amount of pear juice is 30%, the addition amount of cucumber juice is 35%, the addition amount of white tea soup is 35%, the addition amount of honey is 10%, and fructo-oligosaccharide is respectively added according to the proportion of 10%, 12%, 14%, 16% and 18%, and as can be seen from fig. 5, as the addition amount of fructo-oligosaccharide is gradually increased, the sensory score is gradually increased, and when the addition amount of tea soup is 14%, the sensory score is 85.3. When the addition of fructo-oligosaccharide increased significantly to 14%, sensory score decreased, so that the addition of fructo-oligosaccharide was selected to be 14%.

Example 6: and (3) determining the influence of the dosage of the milk flavor essence on the taste of the finished product: determining that the addition amount of pear juice is 30%, the addition amount of cucumber juice is 35%, the addition amount of white tea soup is 35%, the addition amount of honey is 10%, the addition amount of fructo-oligosaccharide is 14%, and milk flavor is respectively added according to the proportion of 0.20%, 0.21%, 0.22%, 0.23% and 0.24%, and as can be seen from figure 6, as the addition amount of milk flavor is gradually increased, the sensory score is gradually increased, and when the addition amount of milk flavor is obviously 0.22%, the sensory score is highest. When the adding amount of the milk flavor is increased again, the sensory score is reduced, and the aroma and the taste of the milk flavor are possibly too heavy, so that the aroma and the taste of the compound beverage are not coordinated, and therefore, the adding amount of the milk flavor is selected to be 0.22%.

Claims

1. A method for preparing a pear, cucumber and white tea compound beverage added with milk flavor essence is characterized in that the preparation process flow is as follows: