CN112136934A - 一种蜂蜜青梅风味的紫苏茶饮料及其制备方法 - Google Patents
一种蜂蜜青梅风味的紫苏茶饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- 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
- A23F3/20—Removing unwanted substances
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
本发明公开了一种蜂蜜青梅风味的紫苏茶饮料及其制备方法。所述茶饮料的原料包括青梅冻干粉、紫苏活性提取液、复配蜂蜜绿茶香精、绿茶粉、白砂糖及水。制备方法为：按比例配制复配蜂蜜绿茶香精；按比例将青梅冻干粉、紫苏叶活性提取液、复配蜂蜜绿茶香精、绿茶粉、白砂糖、水混合，搅拌均匀；将得到的混合液过滤，所得滤液巴氏灭菌，即得蜂蜜青梅风味紫苏茶饮料。本发明采用天然冷榨酶解、冻干浸提的方法，避免了生产过程中温度过高带来的营养损失，保留了青梅与紫苏叶中活性物质和天然风味，同时添加食用香精进行香味的调和，提高天然原液的香味品质，具有较高的营养价值，口感丰富，味道独特，符合当下取自天然的理念。
Description
技术领域
本发明涉及一种蜂蜜青梅风味的紫苏茶饮料及其制备方法，属于天然食品加工技术领域。
背景技术
据中华本草记载，紫苏又名：桂荏，赤苏，红苏，香苏；一年生草本植物，香气随着品种不同而不同，叶片可有绿、紫二色，在亚洲中日韩、印尼、泰国等地广泛分布，为我国药食同源的草本植物之一。食用紫苏叶气清香带甜，具有特殊香气。紫苏叶有清热解毒、镇静舒缓、促进肠胃蠕动、止咳祛痰平喘、抑菌等作用。尤其是自新冠肺炎发生以来，紫苏作为一种传统欧中药材，日益受到关注。因此，紫苏叶具在食品保健、生活日用上有较大的开发前景。
青梅性味甘平、味道酸中带甜、果大、皮薄、有光泽、肉厚、核小、质脆细、汁多、富含人体所需的多种氨基酸，具有独特的药物价值，常用于酒饮制作。青梅制成茶饮不仅丰富了饮品香味，也增添了天然养生的功效。
现在以天然为主题的茶饮料日益流行，加有紫苏叶提取物的蜂蜜青梅茶饮料符合潮流趋势，风味具有创新性。且多数传统草本饮品通常使用加热浸泡的制作方式，对于中药材本身活性物质有所损耗。
发明内容
本发明所要解决的技术问题是：提供一种蜂蜜青梅风味的紫苏茶饮料。
为了解决上述技术问题，本发明提供了一种蜂蜜青梅风味的紫苏茶饮料，其特征在于，原料包括以质量百分比计的青梅冻干粉5～10％、紫苏活性提取液2～6％、复配蜂蜜绿茶香精4～5％、绿茶粉0.12～0.15％、白砂糖4～6％及余量的水；所述的复配蜂蜜绿茶香精含有以质量百分比计的氯化钠0.02～0.03％、柠檬酸钠0.04～0.05％、除苦剂0.02％、蜂蜜添加物0.01％、绿茶香精0.02％。
优选地，所述青梅冻干粉的制备方法为：将青梅洗净，去皮去核，与水按质量比为1:4混合，在微波功率为200W～400W条件下处理至温度为45～55℃，加入1600U/g纤维素酶酶解保温浸提20～30min，过滤；将滤液置于-56℃、真空度26PA条件下进行冻干处理，得青梅冻干粉。
优选地，所述紫苏活性提取液的制备方法为：紫苏叶冷冻干燥至恒重后粉碎，与水按质量比1:(30～40)混合均匀，静置后过滤，所得滤液即为紫苏活性提取液。
优选地，所述绿茶粉的制备方法为：将绿茶叶烘干至恒重后粉碎，过筛。
更优选地，所述绿茶叶粉碎后过60目筛。
本发明还提供了上述蜂蜜青梅风味紫苏茶饮料的制备方法，其特征在于，包括以下步骤：
步骤1)：按比例配制复配蜂蜜绿茶香精；
步骤2)：按比例将青梅冻干粉、紫苏叶活性提取液、复配蜂蜜绿茶香精、绿茶粉、白砂糖、水混合，搅拌均匀；
步骤3)：将步骤2)得到的混合液过滤，所得滤液巴氏灭菌，即得蜂蜜青梅风味紫苏茶饮料。
本发明采用天然冷榨酶解、冻干浸提的方法，避免了生产过程中温度过高带来的营养损失，保留了青梅与紫苏叶中活性物质和天然风味，同时添加食用香精进行香味的调和，提高天然原液的香味品质，具有较高的营养价值，口感丰富，味道独特，符合当下取自天然的理念。
与现有技术相比较，本发明有益效果在于：
(1)采用天然酶解法提取青梅粉，保证青梅口味自然；利用微波提取也提高了提取效率，保证成分安全同时保留营养物质。
(2)采用冻干浸提法干燥紫苏叶得活性紫苏叶水提物，最大程度还原紫苏叶的挥发性香气成分，口感天然，且避免了加热带来的活性物质损耗。
(3)蜂蜜柠檬绿茶复配香精混合绿茶粉与蜂蜜作为茶基，降低成分同时也加入天然提取物，增添风味，改善了以往中药提取物饮品的口感和药材气味，使其更加醇厚香甜，清润解渴。
具体实施方式
为使本发明更明显易懂，兹以优选实施例，作详细说明如下。
实施例1：制备青梅冻干粉A
将新鲜青梅洗净，去皮去核，按照青梅果肉与水1:4的比例混合，搅拌均匀，在微波功率为300W的条件下处理至温度为50℃，加入16000U/g纤维素酶酶解保温浸提20min，静置，冷却后过滤，得滤液。将滤液置于-56℃，真空度26Pa条件下进行冻干处理，至青梅冻干粉恒重。粉末置于包装内，抽真空后，置于-10℃～-20℃冰箱冷冻备用。
实施例2：制备青梅冻干粉B
将新鲜青梅洗净，去皮去核，按照青梅果肉与水1:4的比例混合，搅拌均匀，在微波功率为500W的条件下处理至温度为55℃，加入16000U/g纤维素酶酶解保温浸提30min，静置，冷却后过滤，得滤液。将滤液置于-56℃，真空度26Pa条件下进行冻干处理，至青梅冻干粉恒重。粉末置于包装内，抽真空后，置于-10℃～-20℃冰箱冷冻备用。
实施例3：制备紫苏叶活性提取液A
将新鲜紫苏洗净，置于-56℃，真空度26Pa条件冻干机中，冻干至恒重，取出，于干燥的粉碎机中粉碎后，按照紫苏叶粉末与水质量比1:30进行配比，浸提，溶解，过滤去滤渣，取滤液。再置于4℃冷藏环境下静置，二次过滤，去最终滤液为紫苏叶活性提取液。
实施例4：制备紫苏叶活性提取液B
将新鲜紫苏洗净，置于-56℃，真空度26Pa条件冻干机中，冻干至恒重，取出，于干燥的粉碎机中粉碎后，按照紫苏叶粉末与水质量比1:40进行配比，浸提，溶解，过滤去滤渣，取滤液。再置于4℃冷藏环境下静置，二次过滤，去最终滤液为紫苏叶活性提取液。
实施例5：制备复配蜂蜜绿茶香精A
将白砂糖40kg、绿茶粉1.4kg、护色剂0.3kg、除苦剂0.2kg、柠檬酸钠0.4kg、氯化钠0.2kg、蜂蜜0.1kg、绿茶香精0.2kg混合后，加水至1000kg。其中，绿茶香精由以质量百分比计的丙二醇95.575％，橙花叔醇0.66％，叶醇0.027％，香叶醇0.04％，反-2-己烯醇0.03％，苯甲醛丙二醇缩醛0.04％，甲基庚烯酮0.02％，吲哚0.05％，苯乙醛0.012％，乙酸丁香酚酯0.08％，氧化芳樟醇0.12％，茉莉酯0.045％，芳樟醇0.483％，乙位石竹烯0.02％，苯乙醇0.072％，桂醇0.035％，亚洲薄荷油0.021％，二氢茉莉酮酸甲酯2.54％，松油醇0.13％组成。
实施例6：制备复配蜂蜜绿茶香精B
将白砂糖40kg、绿茶粉1.4kg、护色剂0.3kg、除苦剂0.2kg、柠檬酸钠0.4kg、氯化钠0.2kg、蜂蜜0.1kg、绿茶香精0.2kg混合后，加水至1000kg。其中，绿茶香精由以质量百分比计的苯甲醛0.04％，香叶醇0.54％，叶醇0.05％，丙二醇81.78％，苄醇3.6％，顺式茉莉酮0.01％，氧化芳樟醇0.44％，突厥烯酮0.2％，芳樟醇4.46％，乙位紫罗兰酮0.66％，异佛尔酮0.13％，橙花叔醇0.4％，丙酸苄酯4.46％，二氢茉莉酮酸甲酯0.61％，薄荷油0.22％，甲位己基桂醛2.08％，橙花醇0.32％组成。
实施例7：制备复配蜂蜜绿茶香精C
将白砂糖40kg、绿茶粉1.4kg、护色剂0.3kg、除苦剂0.2kg、柠檬酸钠0.4kg、氯化钠0.2kg、蜂蜜0.1kg、绿茶香精0.2kg混合后，加水至1000kg。其中，绿茶香精由以质量百分比计的乙醇1％，薄荷酮0.015％，丙二醇96.05％，乙酸龙脑酯0.02％，2-甲基丁酸乙酯0.002％，丙酸苏合香酯0.02％，叶醇0.078％，柳酸乙酯0.01％，乙酸异戊酯0.001％，松油醇0.26％，2-庚酮0.008％，橙花叔醇0.134％，苯甲醛丙二醇缩醛0.007％，乙酸芳樟酯0.32％，甲基庚烯酮0.004％，香叶醇0.252％，乙酸叶醇酯0.003％，乙酸薄荷酯0.03％，甲基环戊烯醇酮0.021％，茶螺烷0.03％，甜橙油0.02％，乙酸松油酯0.06％，苯乙醛0.025％，乙位突厥酮0.06％，异戊酸异戊酯0.004％，顺式茉莉酮0.724％，氧化芳樟醇0.05％，乙位紫罗兰酮0.062％，芳樟醇0.52％，橙花叔醇0.01％，苯乙醇0.17％，甲位己基桂醛0.01％，氧化异佛尔酮0.02％组成。
实施例8：制备复配蜂蜜绿茶香精D
将白砂糖40kg、绿茶粉1.4kg、护色剂0.3kg、除苦剂0.2kg、柠檬酸钠0.4kg、氯化钠0.2kg、蜂蜜0.1kg、绿茶香精0.2kg混合后，加水至1000kg。其中，绿茶香精由以质量百分比计的绿茶酊16.2％，丙位戊内酯0.003％，乙醇15％，乙酸苄酯0.006％，己醛0.001％，橙花醇0.004％，异戊醇0.004％，香叶醇0.006％，反-2-己烯醇0.005％，苯乙醇0.002％，叶醇0.03％，顺式茉莉酮0.032％，2-乙基-3-甲基吡嗪0.004％，橙花叔醇0.01％，氧化芳樟醇0.005％，苯甲酸苄酯1％，苯甲醛0.005％，二氢茉莉酮酸甲酯0.005％，芳樟醇0.018％，吲哚0.02％，丙二醇67.623％，香兰素0.01％，丁酸叶醇酯0.007％组成。
实施例9：制备蜂蜜青梅风味的紫苏茶饮料A
将青梅冻干粉A 0.05kg、紫苏叶活性提取液A 0.05kg、复配蜂蜜绿茶香精A0.04kg、绿茶粉0.015kg、白砂糖0.04kg混合，加水至1000kg，搅拌均匀后，用硅藻土过滤机过滤，灌装密封，85℃下杀菌15min，冷却到40℃以下，擦干灌体表面的水珠，包装入库。其中，绿茶粉的制备方法为：将绿茶叶烘干至恒重后粉碎，过60目筛。
实施例10：制备蜂蜜青梅风味的紫苏茶饮料B
与实施例9的不同之处在于，紫苏叶活性提取液采用紫苏叶活性提取液B，复配蜂蜜绿茶香精采用复配蜂蜜绿茶香精B。
实施例11：制备蜂蜜青梅风味的紫苏茶饮料C
与实施例9的不同之处在于，青梅冻干粉采用青梅冻干粉B，紫苏叶活性提取液采用实施例1，复配蜂蜜绿茶香精采用复配蜂蜜绿茶香精C。
实施例12：制备蜂蜜青梅风味的紫苏茶饮料D
与实施例9的不同之处在于，青梅冻干粉采用实施例2，紫苏叶活性提取液采用紫苏叶活性提取液A，复配蜂蜜绿茶香精采用复配蜂蜜绿茶香精D。
本发明采用天然酶解法和冷冻干燥浸提法提取青梅和紫苏叶中的天然活性成分，加以蜂蜜绿茶香精作为调味，保留天然提取物活性的同时完善增添了饮品的风味，进行天然提取物茶饮料的制作创新。
Claims (6)
1.一种蜂蜜青梅风味的紫苏茶饮料，其特征在于，原料包括以质量百分比计的青梅冻干粉5～10％、紫苏活性提取液2～6％、复配蜂蜜绿茶香精4～5％、绿茶粉0.12～0.15％、白砂糖4～6％及余量的水；所述的复配蜂蜜绿茶香精含有以质量百分比计的氯化钠0.02～0.03％、柠檬酸钠0.04～0.05％、除苦剂0.02％、蜂蜜添加物0.01％、绿茶香精0.02％。
2.如权利要求1所述的蜂蜜青梅风味的紫苏茶饮料，其特征在于，所述青梅冻干粉的制备方法为：将青梅洗净，去皮去核，与水按质量比为1:4混合，在微波功率为200W～400W条件下处理至温度为45～55℃，加入1600U/g纤维素酶酶解保温浸提20～30min，过滤；将滤液置于-56℃、真空度26PA条件下进行冻干处理，得青梅冻干粉。
3.如权利要求1所述的蜂蜜青梅风味的紫苏茶饮料，其特征在于，所述紫苏活性提取液的制备方法为：紫苏叶冷冻干燥至恒重后粉碎，与水按质量比1:(30～40)混合均匀，静置后过滤，所得滤液即为紫苏活性提取液。
4.如权利要求1所述的蜂蜜青梅风味的紫苏茶饮料，其特征在于，所述绿茶粉的制备方法为：将绿茶叶烘干至恒重后粉碎，过筛。
5.如权利要求4所述的蜂蜜青梅风味的紫苏茶饮料，其特征在于，所述绿茶叶粉碎后过60目筛。
6.权利要求1-5任意一项所述的蜂蜜青梅风味紫苏茶饮料的制备方法，其特征在于，包括以下步骤：
步骤1)：按比例配制复配蜂蜜绿茶香精；
步骤2)：按比例将青梅冻干粉、紫苏叶活性提取液、复配蜂蜜绿茶香精、绿茶粉、白砂糖、水混合，搅拌均匀；
步骤3)：将步骤2)得到的混合液过滤，所得滤液巴氏灭菌，即得蜂蜜青梅风味紫苏茶饮料。
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| CN113598287A (zh) * | 2021-07-15 | 2021-11-05 | 福州今喜餐饮管理有限公司 | 一种青梅紫苏饮料及其制备方法 |
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