CN113678920A

CN113678920A - Tea soup and application thereof in preparing milk tea

Info

Publication number: CN113678920A
Application number: CN202110937342.6A
Authority: CN
Inventors: 牛天娇; 马岩峰; 赵一凡; 姜帆; 郭永杰; 洪鹏程
Original assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Current assignee: Inner Mongolia Mengniu Dairy Group Co Ltd
Priority date: 2021-08-16
Filing date: 2021-08-16
Publication date: 2021-11-23
Anticipated expiration: 2041-08-16
Also published as: CN113678920B

Abstract

The invention relates to the technical field of food processing, in particular to tea soup and application thereof in preparing milk tea. The tea soup is obtained by extracting tea raw materials, wherein the tea raw materials comprise Ceylon black tea, Fuyun black tea and Louis tea; according to the mass ratio, the Ceylon black tea: fu Yun black tea: and (3) the Louis boshi tea is 4-6: 2-3: 0.5 to 2. Under the condition of not adding any food additive, the tea soup with perfect tea aroma, natural aroma and good taste is prepared only by optimizing the tea raw materials and the extraction process; the milk tea prepared by further preparing the obtained tea soup has high tea feeling and milk feeling fusion degree, mellow taste and high cleanliness, does not have precipitation phenomenon in shelf life, and has the advantages of floating fat in a controllable range and good stability.

Description

Tea soup and application thereof in preparing milk tea

Technical Field

The invention relates to the technical field of food processing, in particular to tea soup and application thereof in preparing milk tea.

Background

With the improvement of modern living standard and the acceleration of life rhythm, people can dominate the improvement of income, and consumption habits also show the trend of refinement. Consumers, especially the millennium generation young guest group, have strong curiosity on fresh things, and the concepts of health care and the like gradually get into the heart, so that the foundation is laid for the development of the tea beverage industry. Under the background of the new retail era, the trend of the entity store is restarted, and online and offline linkage is performed, so that the viscosity of the user is enhanced, and the social attribute of the user is met. On the technical level, the improvement of tea extraction technology and the improvement of high-pressure steam, aseptic and sugar-free technology provide technical support for the research and development of the tea drink industry, and also renovate the tea drink product industry standards of taste, health, beauty and the like.

The traditional tea drink industry evolves, the first stage is powder age (1990) -1995) from artificial condiment raw materials, the second stage street age (1995) -2015 from natural raw materials, and the third stage is novel tea drink age (2015-till now) from natural high-quality raw materials. Compared with the traditional tea drink, the novel tea drink emphasizes the upgrade and innovation of raw material (and ingredient) selection, production flow and store operation process so as to ensure that higher-quality products and services are provided for consumers, thereby creating unique brand culture and improving brand value. For example, in the selection of raw materials, the novel tea drink adopts natural and high-quality food materials such as high-quality tea leaves, fresh milk and the like to replace tea bags, creamers, saccharin, cans and the like which are frequently used in the traditional tea drink; in addition, the novel tea drink is more diversified in selection of tea bottoms and ingredients, and the constraint of the traditional tea drink concept is broken through.

The first generation of prepackaged liquid milk tea is innovative, the solid milk tea uses the inspiration as reference from the first generation of pearl milk tea, the ingredients are milk essence, non-dairy creamer and tea powder, the viscosity is lower, Q elastic coconut is taken as a selling point, the Q elastic taste is provided by replacing pearl grains with the Q elastic coconut, although the taste is rich and smooth, the milk essence contains trans-fatty acid, the probability of suffering from coronary heart disease, cardiovascular and cerebrovascular diseases and Alzheimer's disease is increased after long-term eating of food containing the trans-fatty acid, if women in pregnancy or lactation eat the food, the growth and development of fetuses or babies can be influenced, the patients need fatty acid deficiency, and the growth and development of the central nervous system can be easily influenced. Trans-fatty acid has been banned in many countries, the whole concept lags behind the era, the production and the sale of milk tea are restricted, and the sale quantity is shrinking; the second generation prepackaged liquid milk tea obtains inspiration and originality from novel tea drinks, uses real dairy products such as fresh milk, cream and the like as ingredients, uses a large amount of high-quality extracted tea extracts, has smooth texture, emphasizes fresh refrigeration and has short quality guarantee period.

However, the second generation of prepackaged liquid milk tea still has certain consumption pain points:

firstly, most of tea raw materials are tea powder or tea extracts, and after the tea raw materials are treated by processes of drying, extracting and the like, the original natural aroma retention rate of the tea is low, the tea leaves have strong tea residue feeling, and the defects need to be compensated by auxiliary food additives;

② more food additives are added, and the average number of the added food additives is more than 4-8 by primary statistics. The food additive mainly comprises three categories of edible essence, acidity regulator and stabilizer. If no food additive is added, the product has poor aroma and mouthfeel, and has poor stability due to precipitation in shelf life.

Disclosure of Invention

In order to provide the milk tea with stable shelf life and taking fragrance and mouthfeel into consideration, the invention researches the method for making the milk tea so as to solve the problems that the milk tea product has poor fragrance and mouthfeel, unstable shelf life and the like when no food additive is added.

Specifically, the inventors found that at least part of the reasons for the above problems is that the tea soup has a low aroma retention rate and that the tea soup is liable to cause denaturation of proteins in raw milk.

Based on the above findings, the first object of the present invention is to provide a method for preparing tea soup, which is obtained by extracting tea raw materials, wherein the tea raw materials comprise yucca black tea, fuyun black tea and lewis tea; according to the mass ratio, the Ceylon black tea: fu Yun black tea: and (3) the Louis boshi tea is 4-6: 2-3: 0.5 to 2.

In the prior art, tea powder and tea extract are generally adopted as tea raw materials; however, in the tea soup prepared by using tea powder and tea extract as tea raw materials, food additives such as edible essence, acidity regulator and stabilizer need to be added in the process of preparing milk tea by mixing with milk, otherwise, the tea aroma retention rate in the obtained milk tea product is low and the stability is poor.

In the research work, the invention unexpectedly discovers that the Ceylon black tea, Fuyun black tea and the Louis bosch tea are selected as the tea raw materials, the tea soup prepared by extraction is fragrant and refreshing in fragrance and high in retention rate under the specific mixture ratio, the milk tea prepared by taking the obtained tea soup as the raw material is fragrant and natural, and the tea is mellow and long in charm (for example, the combination of Dahongpao, Fuyun black tea and the Louis bosch tea has high and durable tea fragrance, but the integral fragrance is not consistent, and the problems of weak fragrance and lack of fresh fragrance can be caused by replacing the Ceylon black tea with the Zhengshan black tea).

The raw materials of the tea used in the invention can be purchased commercially, the Ceylon black tea is produced from Sililan cards, the traditional process is adopted, fresh leaves are treated, withered, rolled, fermented, dried and refined, the tea soup is golden red and bright, the fragrance is fresh and natural, the tea soup taste is pure and smooth, and the fragrance of the tea soup is prominent. The Fuyun black tea is produced from Fujianningde and full-fermented black tea, green making is carried out in the production process to form the Hongyan tea soup, special grade tea can generate special honey flavor after penetrating through insects and anchovies, and the Fuyun black tea is prepared by stages of fermentation, pan-frying, rolling, primary drying, full drying and the like. The modern process is characterized in that the special honey aroma is formed by baking and adding cane sugar for a long time, and the middle-section aroma is prominent. The Louis Baji tea is produced from south Africa, commonly called south Africa Guobao tea, is free of caffeine, low in tannin, rich in antioxidant, higher in tea polyphenol content than green tea, has special effects of resisting gene mutation, cancer, inflammation and virus, and has distinctive toffee chocolate tea fragrance and outstanding tail fragrance.

Preferably, the black tea is black tea with whole leaves of Ceylon blue; the invention discovers that when the Ceylon full-leaf black tea, the Fuyun black tea and the Louis tea are compounded to be used as tea raw materials, the obtained tea soup has more natural top fragrance and softer texture (after the Ceylon broken tea is combined with the Fuyun black tea and the Louis tea, the defects of insufficient top fragrance, strong tea astringent taste, strong slag feeling and the like exist); after the tea soup is made into milk tea, the milk tea is natural and soft, and has high smoothness.

In order to further improve the quality of the tea soup, the extraction process of the tea raw materials is synchronously optimized, and the method comprises the following steps:

according to the preparation method provided by the invention, the extraction is carried out for 15-20 min at the temperature of 80-85 ℃.

In the prior art, a high-temperature conventional extraction method is usually adopted to prepare tea drinks, soluble substances such as water extract, amino acid, tea polyphenol and the like in tea raw materials have large extraction amount during high-temperature extraction, and the extraction rate of solid matters is high; however, high-temperature extraction requires high cost, and at the same time, the high temperature is too high, the tea yellow and tea red pigments are decomposed, the structures of the pigments such as carotenoid and chlorophyll are changed, the color and luster of the tea soup are adversely affected, and the fragrance components are easy to escape, especially for the tin blue black tea, the Fuyun black tea and the Louis tea adopted by the invention. In order to effectively maintain the flavor and the color of the tea soup, the extraction temperature and the extraction time are researched, and the invention is beneficial to fully dissolving out the components such as tea polyphenol, amino acid and the like which are beneficial to the quality of the tea soup when the extraction temperature is 80-85 ℃ and the extraction time is 15-20 min, has small change of the tea polyphenol and aroma substances, can maintain the original flavor of the tea soup to the maximum extent, and can reduce the phenomenon of muddy after cold of the liquid tea beverage.

The term "turbid after cooling" is essentially a dark colored high molecular polymer produced by the complexation reaction between the oxidation product of tea polyphenol in the tea soup and the proteins, amino acids, caffeine, etc. in the tea soup, and it dissolves when hot and coagulates when cold. The extraction conditions reduce the content of pectin and partial protein which are easily dissolved in hot water, reduce the concentration of substances which are easily complexed with tea polyphenol, and reduce the phenomenon of cloudiness after cooling, thereby reducing the turbidity and the precipitation of the liquid tea beverage.

Preferably, the tea material is extracted with water; the feed-liquid ratio of the tea raw material to water is 1: 15-1: 18.

when tea is extracted, the ratio of tea to water is called the ratio of material to water, and the ratio of material to water is different, so that the tea soup has different fragrance and taste. According to research, the ratio of material to water is 1: 7. 1: 18. 1: 35 and 1: at 70, the water extract is 23%, 28%, 31% and 34% of the dry tea respectively, which shows that the absolute quantity of the water extract is larger when the ratio of the water to the material is smaller under the premise of certain water temperature and brewing time. However, if the ratio of the water is too small, the amount of the tea soup from which the tea contents are dissolved is large, but the concentration of the tea soup is low due to the increase of the water consumption, and the tea taste is light and the aroma is thin. On the contrary, the ratio of the raw materials to the water is too large, and the water consumption is low, so that the concentration of the tea soup is too high, the taste is bitter and astringent, and the effective components of the tea leaves cannot be fully utilized.

In the invention, the optimal material-water ratio is researched for the specific tea raw materials, namely 1: 15-1: 18, the tea soup obtained under the condition of the material-water ratio has proper concentration and rich tea fragrance, and lays a foundation for the subsequent preparation of savoury and mellow milk tea (without addition).

Preferably, the water is subjected to reverse osmosis treatment in advance, and the pH value of the water is adjusted to 7.5-8.5. Because tea polyphenol and tannic acid substances are generated during extraction of tea raw materials, the pH value of the tea soup is lower than 5, and under the condition, if the tea soup with the pH value lower than 5 is directly mixed with milk, the problem of protein denaturation can occur after sterilization treatment. In the prior art, an acidity regulator (such as sodium bicarbonate) is generally used to adjust the pH of the tea soup to avoid the above problems; however, the incorporation of the acidity regulator affects the taste and aroma of the tea soup. The invention discovers that the pH value of the ingredient water is controlled to be 7.5-8.5 through a reverse osmosis process, so that the condition of protein denaturation can be avoided after the ingredient water is mixed with milk and subjected to sterilization treatment.

In addition, the total hardness of water also directly affects the quality of the tea soup; the total hardness of water, including temporary hardness and permanent hardness, almost depends on the content of calcium and magnesium ions, and is usually expressed by the total content of calcium and magnesium ions in water, which is one of the most important factors affecting the quality of tea soup, and mainly reflects on the aspects of affecting the color and luster of tea soup, whether foam exists during brewing, taste and the like. Specifically, the higher the total hardness of water is, the higher the total content of calcium and magnesium ions is, the more easily the polyphenol substances in the tea soup are oxidized, resulting in the color of the soup becoming dark; meanwhile, calcium and magnesium ions in the water can also carry out complex reaction with components in the tea soup to generate a complex with low solubility, so that the solubility of effective components in the tea is reduced, and the tea taste is lightened; when the total hardness of water exceeds 3mg/L, the precipitate is obvious, the water hardness is increased along with the increase of the concentration of calcium and magnesium ions in the water, and the liquor color stability of the tea beverage is reduced; when the permanent hardness is too high, the taste of the tea soup is obvious in 'salty taste'.

Preferably, CaCO₃The limit value of the total hardness of the water is 450 mg/L; when the total hardness of water is within the above range, it is more advantageous to improve the quality of the tea soup.

Preferably, the preparation method of the invention comprises the following steps: filtering the extract liquor obtained by extraction by adopting a 100-mesh filter screen, and standing or centrifugally separating out particle impurities with the particle size of more than 0.15 mm.

In the prior art, a stabilizer is usually added to ensure the shelf life stability of the product, however, the addition of the stabilizer also influences the taste and aroma of the product. The invention discovers that the stability of the shelf life of the product is ensured through four-step filtration linkage, a duplex filter is used for filtering in the first step, a butterfly centrifuge is used for filtering in the second step after cooling, fine filtering is carried out in the third step, after concentration, a 300-mesh filter is used in the fourth step, the filtering is carried out for 4 times in total, particle impurities with the particle size larger than 0.15mm are filtered out, and the stability of the obtained tea soup is better; the milk tea prepared by taking the tea soup as the raw material has good stability, and the bottom precipitation does not occur in the shelf life.

As a preferred embodiment, the preparation method further comprises: concentrating the filtered tea soup by 2-4 times; the tea soup prepared by the preparation method can be concentrated in advance to ensure the fragrance and the taste of the tea soup in the tea drink, and further, when the filtered tea soup is concentrated by 2-4 times in advance, the fragrance and the taste of the prepared tea drink are optimal.

The second purpose of the invention is to provide the tea soup prepared by the preparation method.

The third purpose of the invention is to provide the application of the tea soup in the preparation of tea drinks, in particular to the preparation of milk tea or fruit tea. When the tea soup provided by the invention is used for making tea drinks, such as milk tea or fruit tea, the aroma, the taste and the stability (the quality does not change in shelf life) of the milk tea or the fruit tea can be guaranteed under the condition that essence or other food additives are not added.

The fourth purpose of the invention is to provide milk tea, and the raw materials of the milk tea comprise the tea soup.

Preferably, the raw milk and the white granulated sugar are also included in the raw materials, more preferably, the raw milk only consists of the tea soup, the raw milk and the white granulated sugar, and the milk tea has very good quality and mouthfeel under the condition of no food additive.

Preferably, the raw milk comprises the following components in percentage by mass: white granulated sugar: 14-16 parts of tea soup: 0.5-2: 5 to 7.

The invention simultaneously researches the mixture ratio of the raw materials and discovers that when the three raw materials are in the mass ratio range, the obtained milk tea has high tea feeling and milk feeling fusion degree.

The fourth purpose of the present invention is to provide a method for preparing the milk tea, comprising: mixing the raw materials, homogenizing, sterilizing, and packaging;

the homogenizing pressure is 240-260 bar, wherein the primary pressure accounts for 75-85%, and the secondary pressure accounts for 15-25%; the homogenizing temperature is 65-75 ℃.

The homogenization is carried out under the homogenization condition, which is beneficial to the fusion of the tea soup and the raw milk and the improvement of the tea feeling and the milk feeling.

Preferably, the pasteurization process is adopted for sterilization, the temperature is 120-130 ℃, and the heat preservation time is 3-5 s;

preferably, the filling temperature is below 6 ℃.

Under the condition of not adding any food additive, the tea soup with perfect tea aroma, natural aroma and good taste is prepared only by optimizing the tea raw materials and the extraction process; the milk tea prepared by further preparing the obtained tea soup has high tea feeling and milk feeling fusion degree, mellow taste and high cleanliness, does not have precipitation phenomenon in shelf life, and has the advantages of floating fat in a controllable range and good stability.

In addition, the preparation method provided by the invention is simple to operate and easy to popularize and apply in actual production.

Drawings

FIG. 1 is a process flow chart of milk tea preparation in the embodiment of the present invention;

fig. 2 is a graph comparing the results of the descriptive type tests of the present application and the commercially available milk tea.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

The "parts" mentioned in the following embodiments are all parts by weight.

The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.

Example 1

The embodiment provides a tea soup, which is prepared by the following steps:

(1) according to the mass ratio of 5: 2.5: 1, mixing to obtain a tea raw material;

(2) adjusting the pH value of water to 7.8 by using a reverse osmosis technology to obtain ingredient water;

(3) mixing tea raw materials and ingredient water according to a material-water ratio of 1: 15 mixing, and extracting at 80 deg.C for 15min to obtain extractive solution;

(4) the stability of the shelf life of the product is guaranteed through four-step filtering linkage, a duplex filter is used for filtering, a butterfly centrifuge is used for filtering after cooling, fine filtering is carried out in the third step, after concentration, a 300-mesh filter is used in the fourth step, filtering is carried out for 4 times in total, particle impurities with the particle size larger than 0.15mm are separated, and the tea soup is obtained after cooling to 60-65 ℃.

Example 2

The embodiment provides a tea soup, which is prepared by the following steps:

(3) mixing tea raw materials and ingredient water according to a material-water ratio of 1: 16 mixing, and extracting at 80 deg.C for 15min to obtain extractive solution;

Example 3

The embodiment provides a tea soup, which is prepared by the following steps:

(3) mixing tea raw materials and ingredient water according to a material-water ratio of 1: 17 mixing, and extracting at 80 deg.C for 15min to obtain extractive solution;

Example 4

The embodiment provides a tea soup, which is prepared by the following steps:

(3) mixing tea raw materials and ingredient water according to a material-water ratio of 1: 18, extracting for 15-20 min at 80 ℃ to obtain an extract liquid;

Example 5

The embodiment provides milk tea, which comprises the following raw materials:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared from example 1) 6 parts

The embodiment also provides a preparation method of the milk tea, as shown in fig. 1, which specifically comprises the following steps:

mixing sterilized raw milk with white granulated sugar and tea soup, homogenizing at 65-75 deg.C and 250bar (primary pressure of 200bar and secondary pressure of 50bar), sterilizing by pasteurization at 121 deg.C, and keeping the temperature for 4 s; filling at a temperature below 6 deg.C.

Example 6

The embodiment provides milk tea, which comprises the following raw materials:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared from example 2) 6 parts

The embodiment also provides a preparation method of the milk tea, which comprises the following steps:

mixing sterilized raw milk with white granulated sugar and tea soup, homogenizing at 65-75 deg.C and 220bar (first stage pressure of 180bar and second stage pressure of 40bar), sterilizing by pasteurization at 121 deg.C, and keeping the temperature for 4 s; filling at a temperature below 6 deg.C.

Example 7

The embodiment provides milk tea, which comprises the following raw materials:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared from example 3) 6 parts

Example 8

The embodiment provides milk tea, which comprises the following raw materials:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared from example 4) 6 parts

Comparative example 1

This comparative example provides a tea soup which differs from example 1 only in that: the Ceylon full-leaf black tea is replaced by the class I Dahongpao black tea.

The class I Dahongpao black tea is produced from Fujian Wuyi tea, the raw materials are repeatedly baked, the baked fragrance is obvious, no scorched fragrance exists, the taste is thick and solid, the tea is not bitter, the tea bottom is smooth, and the fragrance of the head is outstanding.

Comparative example 2

This comparative example provides a tea soup which differs from example 1 only in that: the black tea with the whole leaves of the Ceylon orchid is replaced by the red hill millet black tea.

Comparative example 3

This comparative example provides a tea soup which differs from example 1 only in that: extraction was carried out at 90 ℃ for 15 min.

Comparative example 4

This comparative example provides a tea soup which differs from example 1 only in that: extraction was carried out at 95 ℃ for 15 min.

Comparative example 5

The milk tea comprises the following raw materials in formula:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared by comparative example 1) 6 parts

The preparation method of the milk tea is the same as that of example 5.

Comparative example 6

The milk tea comprises the following raw materials in formula:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared by comparative example 2) 6 parts

The preparation method of the milk tea is the same as that of example 5.

Comparative example 7

The milk tea comprises the following raw materials in formula:

raw milk 15 parts

1 part of white granulated sugar

Tea soup (prepared by comparative example 3) 6 parts

The preparation method of the milk tea is the same as that of example 5.

Comparative example 8

The milk tea comprises the following raw materials in formula:

the formula of the compound stabilizer is as follows: 0.25 part of microcrystalline cellulose, 0.02 part of xanthan gum and 0.03 part of carrageenan.

The preparation method of the milk tea is the same as that of example 5.

Test example 1

In this test example, the quality of the milk tea of examples 5 to 8 and comparative examples 5 to 8 and the quality of two commercially available milk teas were tested, specifically as follows:

(1) sensory testing

Inviting 5 expert evaluators to perform sensory description and overall evaluation on each milk tea, and evaluating by adopting a 7-point scale method; of these, 1 point represents a high dislike, 4 points represent general, and 7 points represent a high liking. The test results are shown in table 1.

TABLE 1 sensory test results

(2) Comprehensive evaluation

(iii) emotional testing

Inviting 55 target consumers to perform comprehensive sensory evaluation on the whole products of the milk tea, evaluating by a 7-point scale method (1 point represents very dislike, 4 points represent general, and 7 points represent very good), and simultaneously evaluating the appropriate tea aroma, milk aroma, sweetness and aftertaste (1 point represents too weak, 4 points represent right and proper, and 7 points represent too strong). The specific sensory index is shown in the table 2;

TABLE 2 sense of indications

The test results are shown in table 3;

TABLE 3 emotional test results

Note: the numerical values in the table represent the average values of overall preference and appropriate attribute scores; for a certain attribute (one column in the table), the significance level was 0.05, the same letter indicates no significant difference between samples, and different letters indicate significant difference between samples.

According to emotional tests, the overall preference of consumers in the examples 5 to 8 is superior to that of the commercially available milk tea 1 and that of the commercially available milk tea 2, the significant difference exists in a 95% confidence interval, and the examples 5 to 8 are closer to being suitable in 4 indexes of tea flavor, milk flavor, sweet taste and aftertaste.

② descriptive test

Meanwhile, 14 expert evaluators are invited to carry out flavor description on 11 sensory attributes, and the specific flavor description index meanings are shown in the table 4;

TABLE 4 flavor description index meanings

The test results are shown in fig. 2 and table 5;

table 5 depicts the test results

Sample (I)	Bright and dark color and luster	Milk flavor	Cream flavour	Fresh tea flavor	Old taste of tea	Thickness of alcohol	Sweet taste	Sweet taste	Consistency in mouth
										Example 5	4.51	4.89	4.36	6.03	3.23	3.62	4.93	6.20	5.66
Example 6	4.52	4.80	4.73	6.00	3.20	3.60	4.90	6.24	5.67
										Example 7	4.56	4.87	4.94	6.05	3.27	3.60	4.93	6.21	5.69
Example 8	4.52	4.86	4.80	6.10	3.39	3.62	4.91	6.22	5.70
										Comparative example 5	4.42	4.55	4.68	6.08	3.73	3.33	4.88	6.11	5.60
Comparative example 6	4.45	4.47	4.23	6.55	3.55	3.70	4.86	6.21	5.64
										Comparative example 7	4.46	4.53	4.37	6.75	3.45	3.52	4.78	6.43	5.62
Comparative example 8	4.57	4.47	4.00	6.79	3.98	3.70	4.95	6.00	5.55
										Milk tea 1 available on the market	4.17	4.71	3.77	4.89	4.22	5.45	5.84	4.60	4.20
Milk tea 2 available on the market	3.66	4.89	3.29	3.89	4.41	4.66	5.6	5.20	4.20

Test example 2

In this test example, the stability of the milk tea of examples 5 to 8 and comparative examples 5 to 8 and two commercially available milk teas was tested, specifically as follows:

stability observation was carried out, and the product stability was good with only slight precipitation after 15+7 days of observation.

Test example 3

Adding 7.5g of the uniformly mixed sample into 80 ℃ water for dissolving, then fixing the volume to 200ml, pouring into a transparent glass tube, and reading by a turbidimeter. The transmittance of the tea soup of examples 1 to 4 and comparative examples 1 to 4 was measured, and the specific results are shown in table 6:

TABLE 6 light transmittance test results

Test example 4

The brix (%, i.e., the content of soluble solids) of the tea soups of examples 1 to 4 and comparative examples 1 to 4 was measured by a refractometer method in GB/T12143 + 2008, inspection method of soluble solids of beverage, and the specific results are shown in Table 7;

TABLE 7brix (%) test results

	Example 1	Example 2	Example 3	Example 4	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
									brix(％)	2.1	2.3	2.3	2.5	2.5	2.8	2.9	3.2

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A preparation method of tea soup is obtained by extracting tea raw materials, and is characterized in that the tea raw materials comprise Ceylon black tea, Fuyun black tea and Louis tea;

according to the mass ratio, the Ceylon black tea: fu Yun black tea: and (3) the Louis boshi tea is 4-6: 2-3: 0.5 to 2.

2. The method of claim 1, wherein the extracting is performed at 80-85 ℃ for 15-20 min.

3. The production method according to claim 1 or 2, wherein the tea raw material is extracted with water; the feed-liquid ratio of the tea raw material to water is 1: 15-1: 18;

preferably, the water is subjected to reverse osmosis treatment in advance, and the pH value of the water is adjusted to 7.5-8.5;

more preferably as CaCO₃The limit of the total hardness of the water is 450 mg/L.

4. The method of claim 3, comprising: filtering the extract liquor obtained by extraction by adopting a 100-mesh filter screen, and standing or centrifugally separating out particle impurities with the particle size of more than 0.15 mm;

preferably, the preparation method further comprises: and concentrating the filtered tea soup by 2-4 times.

5. A tea soup which is produced by the method according to any one of claims 1 to 4.

6. Use of the tea soup of claim 5 in the manufacture of a tea beverage, preferably the tea beverage is a milk tea or a fruit tea.

7. A milk tea characterized in that the raw material thereof comprises the tea soup of claim 5; preferably, the raw materials further comprise raw milk and white granulated sugar.

8. The milk tea according to claim 7, wherein the milk tea is prepared from raw milk by mass: white granulated sugar: 14-16 parts of tea soup: 0.5-2: 5 to 7.

9. The method for preparing milk tea according to claim 7 or 8, comprising: mixing the raw materials, homogenizing, sterilizing, and packaging;

10. The preparation method according to claim 9, wherein the sterilization is performed by pasteurization at 120-130 ℃ for 3-5 s.