CN111990507A - Preparation method of fruit tea beverage and passion fruit tea beverage - Google Patents
Preparation method of fruit tea beverage and passion fruit tea beverage Download PDFInfo
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- CN111990507A CN111990507A CN202010911190.8A CN202010911190A CN111990507A CN 111990507 A CN111990507 A CN 111990507A CN 202010911190 A CN202010911190 A CN 202010911190A CN 111990507 A CN111990507 A CN 111990507A
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
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Images
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of a fruit tea beverage and a passion fruit tea beverage, wherein the fruit tea beverage is an acidic fruit tea beverage, the fruit tea beverage comprises fruit juice and tea juice, the tea juice contains tea polyphenol, and the preparation method comprises the steps of extraction, rough filtration, cooling, centrifugation, fine filtration, blending, sterilization and filling. The preparation method of the fruit tea beverage provided by the invention has the advantages that through process improvement, the fruit juice is added during tea extraction, the time point of precipitation generated by combination of components in the fruit juice and tea polyphenol in the tea juice is advanced, the mixed liquid of the tea juice and the fruit juice is obtained, and the precipitate is removed in time through multiple steps of rough filtration, cooling, centrifugation and fine filtration, so that the problems of poor stability and easiness in generation of the precipitate in the shelf life of the existing fruit tea beverage are solved, and the quality of the fruit tea beverage product is improved.
Description
Technical Field
The invention relates to the field of fruit tea beverage processing, in particular to a preparation method of a fruit tea beverage and a passion fruit tea beverage prepared by the preparation method.
Background
The nectar beverage is generally a beverage prepared by mixing certain fruits and tea, and is popular with consumers because the nectar beverage contains both fruits with rich nutrition and tea with health care effect. However, the tea leaves are rich in tea polyphenol, so that the fruit tea beverage is easy to generate precipitate. Especially, as the storage time is prolonged, the precipitation in the fruit tea beverage is increased, which greatly affects the product quality.
The fruit tea beverage on the market at present is generally prepared by the steps of independently extracting tea leaves, clarifying, filtering, mixing with sugar, small materials, concentrated fruit juice and the like, sterilizing and filling to obtain a finished product. Although the method can meet the basic requirements of the production process, the precipitates in the beverage are more and more along with the prolonging of the storage time of the finished product in the shelf life, and the quality of the product is influenced. Therefore, it is urgent and necessary to find a preparation method capable of obviously improving the stability of the fruit tea beverage.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a fruit tea beverage, which overcomes the defects of poor stability, easy generation of precipitate and the like of the existing fruit tea beverage.
The preparation method of the fruit tea beverage provided by the invention is characterized in that the fruit tea beverage is an acidic fruit tea beverage, the fruit tea beverage comprises fruit juice and tea juice, the tea juice contains tea polyphenol, and the preparation method comprises the following steps:
mixing tea leaves with 35-45 times of water, adding fruit juice, and extracting at 80-90 deg.C for 10-15 min to obtain a mixture of tea juice and fruit juice;
filtering the mixed liquid of the tea juice and the fruit juice through a coarse filter to obtain a coarse filtrate of the tea juice and the fruit juice;
cooling the crude filtrate to 10 ℃ to 20 ℃;
centrifuging the cooled crude filtrate to obtain clear liquid of tea juice and fruit juice;
filtering the clear liquid of the tea juice and the fruit juice through a fine filter to obtain fine filter liquid of the tea juice and the fruit juice;
and filtering other ingredients through a filter, mixing with the fine filtrate, sterilizing, and filling to obtain the fruit tea beverage.
Optionally, the strainer is a filter bag with a mesh size of 0.125 mm.
Optionally, the centrifugal machine used for centrifugation is a disc centrifugal machine, the centrifugation rotating speed is 6500r/min to 7500r/min, and the flow rate is less than 16 t/h.
Optionally, the fine filter is a filter element with a pore size of 1 μm.
Optionally, the filter is a filter bag with a pore size of 1 μm when the other ingredients are filtered through the filter.
Optionally, the other ingredients include sugar, high fructose corn syrup, citric acid, sodium citrate, sodium D-isoascorbate, sodium hexametaphosphate, vitamin C, and flavoring essence.
The time for contacting the tea juice and the fruit juice after the mixed liquid of the tea juice and the fruit juice is obtained and before the centrifugation is 10min to 15 min.
Optionally, the sterilization is performed in a UHT mode.
Optionally, the UHT conditions are between 105 ℃ and 110 ℃ and sterilization is between 12s and 16 s.
Optionally, the juice is present in an amount of 1 wt% to 5 wt% of the nectar beverage.
Optionally, the juice is a fruit juice concentrate.
Optionally, the fruit juice is one or more of passion fruit juice, grapefruit juice, orange juice, peach juice and apple juice.
Optionally, the tea is any one of jasmine tea, green tea and oolong tea.
Optionally, the oolong tea is a four season spring tea.
Optionally, the invention also provides a passion fruit tea beverage, raw materials of the passion fruit tea beverage comprise Sijichun tea juice, passion fruit juice, concentrated apple juice and other ingredients, and the passion fruit tea beverage is prepared by the preparation method of the passion fruit tea beverage.
Compared with the prior art, the fruit tea beverage and the preparation method thereof provided by the embodiment of the invention have the following advantages:
the preparation method of the fruit tea beverage provided by the invention has the advantages that through process improvement, the fruit juice is added during tea extraction, the time point of precipitation generated by combination of components in the fruit juice and tea polyphenol in the tea juice is advanced, the mixed liquid of the tea juice and the fruit juice is obtained, and the precipitate is removed in time through multiple steps of rough filtration, cooling, centrifugation and fine filtration, so that the problems of poor stability and easiness in generation of the precipitate in the shelf life of the existing fruit tea beverage are solved, and the quality of the fruit tea beverage product is improved.
Furthermore, the stability of the fruit tea can be better improved by adopting a disc centrifuge for centrifugation.
Furthermore, the coarse filtration step adopts a filter bag with the sieve pore size of 0.125mm for filtration, the fine filtration step adopts a filter element with the diameter of 1 micron for filtration, the blending step adopts a filter bag with the pore size of 1 micron for filtration of other ingredients, and the precipitates in the fruit tea can be effectively and fully filtered through the filtration of a plurality of steps, thereby better ensuring the clarity and the quality of the fruit tea beverage.
Further, the contact time of the tea juice and the fruit juice after the mixed liquid of the tea juice and the fruit juice is obtained and before the centrifugation step is 10min to 15min, so that the components in the tea juice and the fruit juice are fully combined to generate a precipitate, and the precipitate is filtered and removed.
Furthermore, the sterilization in the sterilization step adopts an UHT mode, and the sterilization effect can be achieved quickly under the condition of ensuring good flavor of the fruit tea.
In addition, the invention also provides a passion fruit tea beverage, which comprises the four-season spring tea juice, the passion fruit juice and the concentrated apple juice, is rich in nutrition, is sour, sweet and delicious, has high fruit tea stability, is not easy to precipitate, and is suitable for large-scale industrial production.
Drawings
FIG. 1 is a process flow diagram of a nectar beverage according to an embodiment of the present invention.
FIG. 2 is a photograph of the passion fruit tea beverage obtained in example 1 of the present invention under a lamp.
FIG. 3 is a photograph of the passion fruit tea beverage obtained in example 2 of the present invention under a lamp.
FIG. 4 is a photograph of the passion fruit tea beverage obtained in example 3 of the present invention under a lamp.
FIG. 5 is a photograph of a passion fruit tea beverage produced by comparative example 1 of the present invention under a lamp.
Detailed Description
As described in the background art, the currently available fruit tea beverage is generally prepared by separately extracting tea leaves, clarifying, filtering, mixing with sugar, small materials, concentrated fruit juice, etc., sterilizing, and filling into finished products. Although the method can meet the basic requirements of the production process, the precipitates in the beverage are more and more along with the prolonging of the storage time of the finished product in the shelf life, and the quality of the product is influenced.
The inventor further researches and discovers that the reason why the fruit tea beverage is easy to precipitate is mainly as follows: firstly, the fruit juice adopted in the fruit tea beverage is generally concentrated fruit juice, and the fruit juice contains some proteins and is easy to precipitate; the tea juice in the fruit tea beverage contains tea polyphenol, and is easy to combine with components in the fruit juice to generate precipitation, for example, protein in the fruit juice is easy to combine with the tea polyphenol in the tea juice to generate precipitation. Although a part of the sediment is removed by filtration in the production process, the sediment in the beverage is more and more along with the prolonging of the shelf life of the finished product, and the quality of the product is greatly influenced.
In order to solve the technical problems, the preparation method of the fruit tea beverage provided by the invention is characterized in that the fruit juice is added during tea extraction through process improvement, the time point of precipitation generated by combination of components in the fruit juice and tea polyphenol in the tea juice is advanced, the mixed liquid of the tea juice and the fruit juice is obtained, and the precipitate is removed in time through a plurality of steps of rough filtration, cooling, centrifugation and fine filtration, so that the problems of poor stability and easy generation of the precipitate in the shelf life of the existing fruit tea beverage are solved, and the quality of the fruit tea beverage product is improved.
In addition, the invention also provides a passion fruit tea beverage which comprises the four-season spring tea juice, the passion fruit juice and the concentrated apple juice, is rich in nutrition, is sour, sweet and delicious, has high fruit tea stability, is not easy to precipitate, and is suitable for large-scale industrial production.
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below.
Raw materials, samples, reagents, equipment and the like used in the preparation process of the fruit tea beverage in the embodiment of the invention are all commercially available products and can be purchased in the market.
Referring to fig. 1, fig. 1 is a process flow diagram of a nectar beverage according to an embodiment of the present invention. The preparation method of the fruit tea beverage provided by the invention is characterized in that the fruit tea beverage is an acidic fruit tea beverage, the fruit tea beverage comprises fruit juice and tea juice, the tea juice contains tea polyphenol, and the preparation method comprises the following steps:
s101, an extraction step: mixing tea leaves with 35-45 times of water, adding fruit juice, and extracting at 80-90 deg.C for 10-15 min to obtain a mixture of tea juice and fruit juice;
s102, rough filtration: filtering the mixed liquid of the tea juice and the fruit juice through a coarse filter to obtain a coarse filtrate of the tea juice and the fruit juice;
s103, a cooling step: cooling the crude filtrate to 10 ℃ to 20 ℃;
s104, a centrifugation step: centrifuging the cooled crude filtrate to obtain clear liquid of tea juice and fruit juice;
s105, fine filtration: filtering the clear liquid of the tea juice and the fruit juice through a fine filter to obtain fine filter liquid of the tea juice and the fruit juice;
s106, blending, sterilizing and filling steps: and filtering other ingredients through a filter, mixing with the fine filtrate, sterilizing, and filling to obtain the fruit tea beverage.
The preparation method of the fruit tea beverage provided by the invention has the advantages that through process improvement, the fruit juice is added during tea extraction, the time point of precipitation generated by combination of components in the fruit juice and tea polyphenol in the tea juice is advanced, the mixed liquid of the tea juice and the fruit juice is obtained, and the precipitate is removed in time through multiple steps of rough filtration, cooling, centrifugation and fine filtration, so that the problems of poor stability and easiness in generation of the precipitate in the shelf life of the existing fruit tea beverage are solved, and the quality of the fruit tea beverage product is improved. In addition, the fruit juice and the tea are extracted together, and the acidic environment formed by the fruit juice can change the charge environment of the tea extract, so that some components can be polymerized and precipitated, and the precipitate can be separated and filtered in advance.
In some embodiments, the coarse filter in the coarse filtration step is a filter bag having a mesh size of 0.125 mm. The filter bag with the sieve pore size of 0.125mm is a filter bag with 120 meshes on the market, the filter bag is made of nylon, and large-particle impurities are filtered out through the filter bag, so that the efficiency of the centrifugation and fine filtration steps is improved.
In some embodiments, the centrifuge used in the centrifuging step is a disk centrifuge, the centrifuging speed is 6500r/min to 7500r/min, and the flow rate is less than 16 t/h. The stability of the fruit tea can be better improved by adopting a disc centrifuge for centrifugation.
In some embodiments, the fine filter in the fine filtering step is a filter element with a pore size of 1 μm. The precipitate can be further filtered by a filter element with the aperture of 1 mu m, so that the stability of the fruit tea is improved.
In some embodiments, the filter in the formulating step is a filter bag having a pore size of 1 μm. Other ingredients are filtered through the filter bag with the aperture of 1 mu m, so that unnecessary impurities and particles can be effectively prevented from being introduced in the blending process, and the stability of the fruit tea is improved.
According to the invention, the coarse filtration step adopts a filter bag with the mesh size of 0.125mm for filtration, the fine filtration step adopts a filter element with the diameter of 1 μm for filtration, the blending step adopts a filter bag with the aperture of 1 μm for filtration of other ingredients, and the precipitates in the fruit tea can be effectively and fully filtered through the filtration of multiple steps, so that the clarity and the quality of the fruit tea beverage are better ensured.
In some embodiments, the other ingredients include sugar, high fructose syrup, citric acid, sodium citrate, sodium D-erythorbate, sodium hexametaphosphate, vitamin C, flavorants. The preparation method of the nectar beverage provided by the invention has no special limitation on the components and contents of the other ingredients as long as the general requirements of the nectar beverage are met.
In some embodiments, the time for contacting the tea juice and the fruit juice after obtaining the mixture of tea juice and fruit juice and before the centrifugation step is 10min to 15min, which ensures that the components in the tea juice and the fruit juice are sufficiently combined to generate a precipitate so as to filter the precipitate.
In some embodiments, the sterilization in the sterilization step is performed in a UHT mode. UHT (Ultra-high temperature sterilization) is an Ultra-high temperature instantaneous sterilization method.
In some embodiments, the UHT conditions are 105 ℃ to 110 ℃ and sterilize for 12s to 16 s. The invention adopts UHT mode to sterilize, and can reach sterilization effect quickly under the condition of ensuring good flavor of fruit tea.
In some embodiments, the juice is present in an amount of 1 wt% to 5 wt% of the nectar beverage.
In some embodiments, the juice is a fruit juice concentrate.
In some embodiments, the fruit juice is one or more of passion fruit juice, grapefruit juice, orange juice, peach juice, and apple juice. For example, in one embodiment, the juice is a mixture of passion fruit juice and apple juice.
In some embodiments, the tea is any one of jasmine tea, green tea, and oolong tea.
In some embodiments, the oolong tea is a four season spring tea.
In addition, the embodiment of the invention also provides a passion fruit tea beverage which comprises the four-season spring tea juice, passion fruit juice, concentrated apple juice and other ingredients, and the passion fruit tea beverage is prepared by the preparation method of the fruit tea beverage provided by the embodiment of the invention. The passion fruit tea beverage provided by the invention comprises the four-season spring tea juice, the passion fruit juice and the concentrated apple juice, is rich in nutrition, is sour, sweet and delicious, has high stability, is not easy to precipitate, and is suitable for large-scale industrial production.
The following examples 1 to 3 specifically illustrate the preparation method of the nectar beverage and the passion fruit nectar beverage thereof provided by the present invention, the types of the fruit juices selected in examples 1 to 3, and the types of the tea are only used to illustrate the examples of the present invention, and are not intended to limit the practical application scope of the present invention, and the preparation method of the nectar beverage provided by the present embodiment can also be applied to the preparation of other types of nectar beverages in practical applications.
Example 1 Passion fruit tea beverage and preparation thereof
1. Formulation of
Water;
juice: passion fruit juice and concentrated apple juice;
tea leaf: four-season spring tea;
and (3) other ingredients: sugar, high fructose corn syrup, citric acid, sodium citrate, D-sodium erythorbate, sodium hexametaphosphate, vitamin C and edible essence.
2. Preparation method
(1) And (3) extraction: weighing a proper amount of tea according to a process formula, mixing with 40 times of water, adding fruit juice, extracting at 85 ℃ for 12min to obtain a mixed solution of the tea juice and the fruit juice, and measuring the pH value to be 4.28;
(2) coarse filtration: filtering the mixed liquid of the tea juice and the fruit juice through a 120-mesh filter bag to obtain a crude filtrate of the tea juice and the fruit juice;
(3) and (3) cooling: cooling the crude filtrate to 15 ℃;
(4) centrifuging: centrifuging the cooled coarse filtrate at 7000r/min by a disc centrifuge at a flow rate of 15t/h to obtain clear liquid of tea juice and fruit juice;
in addition, the contact time of the tea juice and the fruit juice after the mixed liquid of the tea juice and the fruit juice is obtained and before the centrifugation step is 15 min;
(5) fine filtering: filtering the clear liquid of the tea juice and the fruit juice by a filter element with the diameter of 1 mu m to obtain a fine filter liquid of the tea juice and the fruit juice;
(6) blending, sterilizing and filling: filtering other materials with a filter bag of 1 μm, mixing with the fine filtrate, UHT sterilizing, and packaging to obtain the beverage, wherein the content of the added fruit juice is 5 wt% of the beverage.
Example 2 Passion fruit tea beverage and preparation thereof
1. Formulation of
Water;
juice: passion fruit juice and concentrated apple juice;
tea leaf: four-season spring tea;
and (3) other ingredients: sugar, high fructose corn syrup, citric acid, sodium citrate, D-sodium erythorbate, sodium hexametaphosphate, vitamin C and edible essence.
2. Preparation method
(1) And (3) extraction: weighing a proper amount of tea according to a process formula, mixing with 35 times of water, adding fruit juice, extracting at 90 ℃ for 10min to obtain a mixed solution of the tea juice and the fruit juice, and measuring the pH value to be 4.61;
(2) coarse filtration: filtering the mixed liquid of the tea juice and the fruit juice through a 120-mesh filter bag to obtain a crude filtrate of the tea juice and the fruit juice;
(3) and (3) cooling: cooling the coarse filtrate to 17 ℃;
(4) centrifuging: centrifuging the cooled coarse filtrate at a rotation speed of 7500r/min by a disc centrifuge at a flow rate of 14t/h to obtain clear liquid of tea juice and fruit juice;
in addition, the contact time of the tea juice and the fruit juice after the mixed liquid of the tea juice and the fruit juice is obtained and before the centrifugation step is 10 min;
(5) fine filtering: filtering the clear liquid of the tea juice and the fruit juice by a filter element with the diameter of 1 mu m to obtain a fine filter liquid of the tea juice and the fruit juice;
(6) blending, sterilizing and filling: filtering other materials with a filter bag of 1 μm, mixing with the fine filtrate, UHT sterilizing, and packaging to obtain the beverage, wherein the content of the added fruit juice is 1 wt% of the beverage.
Example 3 Passion fruit tea beverage and preparation thereof
1. Formulation of
Water;
juice: passion fruit juice and concentrated apple juice;
tea leaf: four-season spring tea;
and (3) other ingredients: sugar, high fructose corn syrup, citric acid, sodium citrate, D-sodium erythorbate, sodium hexametaphosphate, vitamin C and edible essence.
2. Preparation method
(1) And (3) extraction: weighing a proper amount of tea according to a process formula, mixing with 45 times of water, adding fruit juice, extracting at 80 ℃ for 15min to obtain a mixed solution of the tea juice and the fruit juice, and measuring the pH value to be 4.82;
(2) coarse filtration: filtering the mixed liquid of the tea juice and the fruit juice through a 120-mesh filter bag to obtain a crude filtrate of the tea juice and the fruit juice;
(3) and (3) cooling: cooling the coarse filtrate to 13 ℃;
(4) centrifuging: centrifuging the cooled rough filtrate by a disc centrifuge at the rotating speed of 6500r/min at the flow rate of 14t/h to obtain clear liquid of tea juice and fruit juice;
in addition, the contact time of the tea juice and the fruit juice after the mixed liquid of the tea juice and the fruit juice is obtained and before the centrifugation step is 12 min;
(5) fine filtering: filtering the clear liquid of the tea juice and the fruit juice by a filter element with the diameter of 1 mu m to obtain a fine filter liquid of the tea juice and the fruit juice;
(6) blending, sterilizing and filling: filtering other ingredients with a filter bag of 1 μm, mixing with the fine filtrate, UHT sterilizing, and packaging to obtain Passion fruit tea beverage, wherein the content of the added fruit juice is 3 wt% of the fruit tea beverage.
Comparative example 1 Passion fruit tea beverage prepared by conventional process
1. Formulation of
Water;
juice: passion fruit juice and concentrated apple juice;
tea leaf: four-season spring tea;
and (3) other ingredients: sugar, high fructose corn syrup, citric acid, sodium citrate, D-sodium erythorbate, sodium hexametaphosphate, vitamin C and edible essence.
2. Preparation method
(1) And (3) extraction: weighing a proper amount of tea according to a process formula, mixing the tea with 40 times of water, and extracting at 85 ℃ for 12min to obtain a tea juice extract, wherein the pH value is measured to be 5.67;
(2) coarse filtration: filtering the tea juice extract through a 120-mesh filter bag to obtain a crude tea juice filtrate;
(3) and (3) cooling: cooling the crude filtrate to 15 ℃;
(4) centrifuging: centrifuging the cooled coarse filtrate at a rotation speed of 6500r/min by a disc centrifuge at a flow rate of 15t/h to obtain clear tea juice;
(5) fine filtering: filtering the clear tea juice liquid through a filter element with the diameter of 1 mu m to obtain fine tea juice liquid;
(6) blending, sterilizing and filling: filtering the fruit juice and other ingredients through a filter bag with the diameter of 1 mu m, mixing the filtered fruit juice and the fine tea juice, performing UHT sterilization, and filling to obtain the passion fruit tea beverage, wherein the content of the added fruit juice accounts for 5 wt% of the passion fruit tea beverage.
The following stability tests of the finished products of examples 1 to 3 and comparative example 1 further illustrate the advantages of the preparation method of the nectar beverage of the present invention.
Stability test of finished product
After the passion fruit tea beverage finished products prepared in examples 1 to 3 and comparative example 1 are placed at a temperature of 37 ℃ for 8 weeks, the passion fruit tea beverage finished products are respectively placed under the same light source (flashlight) to visually observe the precipitation of tea milk in each finished product and take pictures for recording, and the photographing results are shown in fig. 2 to 5.
Samples of examples 1 to 3 and comparative example 1 were taken for turbidity tests, and the operating methods of turbidity tests were referred to the manual of nephelometry analyzer, and are not described herein again. The results of turbidity tests on the samples of examples 1 to 3 and comparative example 1 are shown in table 1.
TABLE 1 results of turbidity measurements
| Comparative example 1 | Example 1 | Example 2 | Example 3 | |
| Turbidity of water | 9.32NTU | 5.81NTU | 5.85NTU | 5.72NTU |
As shown in fig. 2 to 5, from the visual observation results, the tea milk produced by the finished products of examples 1 to 3 is less precipitated after being placed at the temperature of 37 ℃ for 8 weeks compared with the comparative example 1 in the examples 1 to 3; from the results of the turbidity tests in table 1, the turbidity was significantly smaller in examples 1 to 3 compared to comparative example 1, indicating less suspended sediment in the finished passion fruit tea products of examples 1 to 3.
In conclusion, compared with the traditional process, the preparation method of the fruit tea beverage can better improve the stability of the fruit tea beverage, and particularly can still maintain stable quality under the condition of longer shelf life.
In addition, the inventor finds that the grapefruit jasmine tea, orange green tea and peach oolong tea finished products prepared by the preparation method have similar improvement effects compared with the conventional process.
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (15)
1. A preparation method of a fruit tea beverage is characterized in that the fruit tea beverage is an acidic fruit tea beverage, the fruit tea beverage comprises fruit juice and tea juice, the tea juice contains tea polyphenol, and the preparation method comprises the following steps:
mixing tea leaves with 35-45 times of water, adding fruit juice, and extracting at 80-90 deg.C for 10-15 min to obtain a mixture of tea juice and fruit juice;
filtering the mixed liquid of the tea juice and the fruit juice through a coarse filter to obtain a coarse filtrate of the tea juice and the fruit juice;
cooling the crude filtrate to 10 ℃ to 20 ℃;
centrifuging the cooled crude filtrate to obtain clear liquid of tea juice and fruit juice;
filtering the clear liquid of the tea juice and the fruit juice through a fine filter to obtain fine filter liquid of the tea juice and the fruit juice;
and filtering other ingredients through a filter, mixing with the fine filtrate, sterilizing, and filling to obtain the fruit tea beverage.
2. The method of preparing a nectar beverage according to claim 1, wherein the strainer is a filter bag having a mesh size of 0.125 mm.
3. The preparation method of the nectar beverage according to claim 1, wherein the centrifuge used for centrifugation is a disk centrifuge, the centrifugation speed is 6500r/min to 7500r/min, and the flow rate is less than 16 t/h.
4. The method of claim 1, wherein the fine filter is a filter element with a pore size of 1 μm.
5. The method of making a nectar beverage of claim 1, wherein the filter is a filter bag having a pore size of 1 μm when the other ingredients are filtered through the filter.
6. The method of claim 1 or 5, wherein the other ingredients comprise sugar, high fructose corn syrup, citric acid, sodium citrate, sodium D-isoascorbate, sodium hexametaphosphate, vitamin C, and flavoring.
7. The method of preparing the fruit tea beverage according to claim 1, wherein the time for contacting the tea juice and the fruit juice after obtaining the mixture of the tea juice and the fruit juice and before the centrifugation is 10min to 15 min.
8. The method of making a nectar beverage according to claim 1, wherein the sterilizing is by UHT.
9. The process for preparing a nectar beverage according to claim 8, wherein the UHT conditions are 105 ℃ to 110 ℃ and pasteurized for 12s to 16 s.
10. The method of making a nectar beverage according to claim 1, wherein the juice is present in an amount of 1 to 5 wt% of the nectar beverage.
11. The method of making a nectar beverage according to claim 10, wherein the juice is a concentrated juice.
12. The method of claim 11, wherein the fruit juice is one or more of passion fruit juice, grapefruit juice, orange juice, peach juice, and apple juice.
13. The method of preparing the fruit tea beverage according to claim 1, wherein the tea is any one of jasmine tea, green tea, and oolong tea.
14. The method of making a nectar beverage of claim 13, wherein the oolong tea is a four season spring tea.
15. A passion fruit tea beverage is characterized in that raw materials of the passion fruit tea beverage comprise Sijichun tea juice, passion fruit juice, concentrated apple juice and other ingredients, and the passion fruit tea beverage is prepared by the preparation method of the fruit tea beverage according to any one of claims 1 to 11.
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