CN115152868A - Natural herbal tea-containing beverage based on erythritol and preparation method thereof - Google Patents
Natural herbal tea-containing beverage based on erythritol and preparation method thereof Download PDFInfo
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- CN115152868A CN115152868A CN202210616838.8A CN202210616838A CN115152868A CN 115152868 A CN115152868 A CN 115152868A CN 202210616838 A CN202210616838 A CN 202210616838A CN 115152868 A CN115152868 A CN 115152868A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 239000004386 Erythritol Substances 0.000 title claims abstract description 33
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 title claims abstract description 33
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 title claims abstract description 33
- 229940009714 erythritol Drugs 0.000 title claims abstract description 33
- 235000019414 erythritol Nutrition 0.000 title claims abstract description 33
- 235000015092 herbal tea Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000009569 green tea Nutrition 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 240000007087 Apium graveolens Species 0.000 claims abstract description 11
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 11
- 235000010591 Appio Nutrition 0.000 claims abstract description 11
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims abstract description 11
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 11
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 11
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 11
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 11
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 11
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 11
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000002386 leaching Methods 0.000 claims description 21
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 241000245665 Taraxacum Species 0.000 claims description 10
- 235000015165 citric acid Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000003480 eluent Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 108010038851 tannase Proteins 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004440 column chromatography Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 241000229143 Hippophae Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 230000009982 effect on human Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of health-care beverages, and particularly discloses a natural herbal tea-containing beverage based on erythritol, which comprises the following components in percentage by weight: 2-10% of green tea, 3-8% of erythritol, 6-20% of herbal composition, 0.02-0.06% of citric acid, 0.05-0.09% of dietary fiber and the balance of water; the herbal composition comprises the following components in parts by weight: 5-10 parts of dandelion, 1-4 parts of liquorice, 6-12 parts of maca, 3-8 parts of emblic leafflower fruit, 2-6 parts of fingered citron, 1-5 parts of sea buckthorn, 2-8 parts of celery, 1-6 parts of mulberry leaf and 3-9 parts of kudzu root. The beverage overcomes the defects of the prior art, is added with the natural sweetening agent erythritol, has no energy and oxidation resistance, is reasonably proportioned with natural herbaceous plant essence, enriches the taste of the beverage, has better health care effect on the body, can effectively prevent various diseases and improve the immunity of the human body after being drunk for a long time.
Description
Technical Field
The invention relates to the technical field of health-care beverages, and particularly belongs to a natural herbal tea-containing beverage based on erythritol and a preparation method thereof.
Background
With the continuous improvement of health consciousness of people and the satisfaction of beverages on the requirements of modern life rhythm, beverages with health care functions are more and more favored by people, and functional beverages become a great trend for beverage development. Various beverages are in the market, and the beverages are various in variety, however, most of the beverages have high sugar.
The Chinese people have a long cultural history of drinking tea, the tea is a medicine for treating various diseases, the tea has the effects of building body, preventing and treating various diseases after being drunk for a long time, and the tea is rich in appreciation interest and can be used for ceramic temperament.
With the gradual attention on health and more understanding on the functions of tea, people have not satisfied with common tea drinking and tea tasting, and more tea derivative products gradually come out.
Disclosure of Invention
The invention aims to provide a natural herbal tea-containing beverage based on erythritol and a preparation method thereof, overcomes the defects of the prior art, adds natural sweetener erythritol into the beverage, has no energy and oxidation resistance, reasonably mixes natural herbal essence, enriches the taste of the beverage, has a good health-care effect on human bodies, and can effectively prevent various diseases and improve the immunity of the human bodies after long-term drinking.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
a natural herbal tea-containing beverage based on erythritol comprises the following components in percentage by weight: 2-10% of green tea, 3-8% of erythritol, 6-20% of herbal composition, 0.02-0.06% of citric acid, 0.05-0.09% of dietary fiber and the balance of water;
the herbal composition comprises the following components in parts by weight: 5-10 parts of dandelion, 1-4 parts of liquorice, 6-12 parts of maca, 3-8 parts of emblic leafflower fruit, 2-6 parts of fingered citron, 1-5 parts of sea buckthorn, 2-8 parts of celery, 1-6 parts of mulberry leaf and 3-9 parts of kudzu root.
Further, the beverage comprises the following components in percentage by weight: 6% of green tea, 5.5% of erythritol, 13% of herbal composition, 0.04% of citric acid, 0.07% of dietary fiber and 75.39% of water;
the herbal composition comprises the following components in parts by weight: 12.5 parts of dandelion, 2.5 parts of liquorice, 9 parts of maca, 5.5 parts of emblic leafflower fruit, 4 parts of fingered citron, 3 parts of sea buckthorn, 5 parts of celery, 3.5 parts of mulberry leaf and 6 parts of kudzu root.
Further, each component of the herbal composition employs plant effective parts, including roots, stems, leaves, flowers and/or fruits.
Further, the method comprises the following steps:
step one, weighing the raw materials according to the mass percentage, respectively cleaning the raw materials with clear water, and drying the raw materials for later use;
step two, crushing green tea, leaching with hot water, continuously leaching for three times, combining leaching liquor, filtering to remove tea residue, adding tannase for enzymolysis reaction, and performing membrane separation treatment after full reaction to obtain clear tea water;
step three, crushing maca, leaching with ethanol, filtering after leaching, concentrating in vacuum, diluting with water, performing macroporous adsorption resin column chromatography, eluting with a mixed solution of ethanol and styrene with the same volume as the eluent, concentrating the eluent, and performing vacuum freeze drying to obtain a concentrate;
step four, respectively smashing dandelion, liquorice, emblic leafflower fruit, fingered citron, sea buckthorn, celery, mulberry leaves and kudzu roots, mixing, adding into hot water, continuously leaching for 2-4 times, combining leaching liquor and filtering to obtain extracting solution;
and step five, mixing the clarified tea water obtained in the step two, the concentrate obtained in the step three and the extracting solution obtained in the step four, adding citric acid, erythritol and dietary fiber, filtering, sterilizing and filling to obtain the tea-containing beverage.
Further, in the second step, the green tea is crushed into 20-100 meshes, the conditions of the enzymolysis reaction are that the adding amount of the tannase is 0.5-2.0% of the total weight of the green tea, the enzymolysis temperature is 40-50 ℃, and the time is 15-40 minutes.
Further, the membrane separation treatment in the step two is carried out under the conditions that the membrane aperture is 10-100 ten thousand daltons molecular weight, and the separation temperature is 15-25 ℃.
Furthermore, the volume ratio of the ethanol to the styrene in the mixed solution of the ethanol and the styrene in the third step is 2:1.
Further, UHT sterilization is adopted for sterilization in the fifth step, the sterilization temperature is 130-140 ℃, and the sterilization time is 10-60 seconds.
Further, the filling in the fifth step adopts PET bottle hot filling, the filling temperature is 90-100 ℃, and after the filling is finished, the PET bottle tea drink is put into water of 20-28 ℃ in time for cooling.
Compared with the prior art, the invention has the following implementation effects:
the natural sweetener erythritol is added, so that the natural sweetener erythritol is energy-free and has oxidation resistance, and has the characteristics of low calorie and no increase of blood sugar; the natural herbal essence with reasonable proportion enriches the taste of the beverage, has better health care effect on human body, and can effectively prevent various diseases and improve the immunity of human body after being drunk for a long time.
Detailed Description
The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples, and any modification is within the scope of the present invention without departing from the spirit of the present invention.
Example 1
The embodiment discloses a preparation method of a natural herbal tea-containing beverage based on erythritol, which comprises the following steps:
step one, weighing 2% of green tea, 3% of erythritol, 6% of herbal composition, 0.02% of citric acid and 0.05% of dietary fiber according to mass percent, respectively, cleaning with clear water, and drying for later use.
The herbal composition comprises the following components in parts by weight: 5 parts of dandelion, 1 part of liquorice, 6 parts of maca, 3 parts of emblic leafflower fruit, 2 parts of fingered citron, 1 part of sea-buckthorn, 2 parts of celery, 1 part of mulberry leaf and 3 parts of kudzu root; the components of the herbal composition are plant effective parts including roots, stems, leaves, flowers and/or fruits.
And step two, crushing the green tea into 20-100 meshes, leaching with hot water, continuously leaching for three times, combining leaching liquor, filtering to remove tea residues, adding tannase for enzymolysis reaction, wherein the condition of the enzymolysis reaction is that the addition amount of the tannase is 0.5-2.0 w/w of the total weight of the green tea, the enzymolysis temperature is 40-50 ℃, the time is 15-40 minutes, carrying out membrane separation treatment after full reaction, and the condition of the membrane separation treatment is that the membrane aperture is 10-100 ten thousand daltons, and the separation temperature is 15-25 ℃, thus obtaining the clarified tea.
And step three, crushing maca, leaching with ethanol, filtering after leaching, concentrating in vacuum, diluting with water, performing macroporous adsorption resin column chromatography, eluting with a mixed solution of ethanol and styrene with the same volume as the eluent, concentrating the eluent, and performing vacuum freeze drying to obtain a concentrate.
Wherein the volume ratio of the ethanol to the styrene in the mixed solution of the ethanol and the styrene is 2:1.
And step four, respectively smashing dandelion, liquorice, emblic leafflower fruit, fingered citron, sea buckthorn, celery, mulberry leaves and kudzu roots, mixing, adding into hot water, continuously leaching for 2-4 times, combining leaching liquor and filtering to obtain extracting solution.
And step five, mixing the clear tea water obtained in the step two, the concentrate obtained in the step three and the extracting solution obtained in the step four, adding citric acid, erythritol and dietary fibers, filtering, UHT sterilizing, wherein the sterilizing temperature is 130-140 ℃, the sterilizing time is 10-60 seconds, hot filling PET bottles, the filling temperature is 90-100 ℃, and cooling the PET bottle tea beverage in time in water at the temperature of 20-28 ℃ after filling to obtain the tea-containing beverage.
Example 2
The preparation method disclosed in this example is substantially the same as that of example 1, except that: the tea-containing beverage comprises the following components in percentage by weight: green tea 6%, erythritol 5.5%, herbal composition 13%, citric acid 0.04%, dietary fiber 0.07% and water 75.39%.
Example 3
The preparation method disclosed in this example is substantially the same as that of example 1, except that: the tea-containing beverage comprises the following components in percentage by weight: green tea 10%, erythritol 8%, herbal composition 20%, citric acid 0.06%, dietary fiber 0.09%, and water 61.85%.
Example 4
The preparation method disclosed in this example is substantially the same as that of example 1, except that: the herbal composition comprises the following components in parts by weight: 12.5 parts of dandelion, 2.5 parts of liquorice, 9 parts of maca, 5.5 parts of emblic leafflower fruit, 4 parts of fingered citron, 3 parts of sea buckthorn, 5 parts of celery, 3.5 parts of mulberry leaf and 6 parts of kudzu root.
Example 5
The preparation method disclosed in this example is substantially the same as that of example 1, except that: the herbal composition comprises the following components in parts by weight: 12.5 parts of dandelion, 2.5 parts of liquorice, 9 parts of maca, 5.5 parts of emblic leafflower fruit, 4 parts of fingered citron, 3 parts of sea buckthorn, 5 parts of celery, 3.5 parts of mulberry leaf and 6 parts of kudzu root.
Comparative example 1
The preparation process disclosed in this comparative example is essentially the same as in example 1, except that: erythritol was not added.
Comparative example 2
The preparation process disclosed in this comparative example is essentially the same as in example 1, except that: saccharin is used in place of erythritol.
Test examples
The tea-containing beverages were prepared according to the preparation methods of examples 1 to 5 and comparative examples 1 to 2, respectively, and the taste of the tea-containing beverages was evaluated while monitoring the blood glucose change before and after the volunteers took 200ml of the tea-containing beverages, and the specific test results are shown in table 1.
TABLE 1 statistical table of test results
The results in table 1 show that the tea-containing beverage provided by the invention has rich mouthfeel, meets the taste requirements of consumers, has the characteristics of low calorie and no increase of blood sugar, and has the effect of improving the immunity of human bodies after being drunk for a long time.
The foregoing is merely exemplary and illustrative of the present inventive concept and various modifications, additions and substitutions of similar embodiments may be made to the specific embodiments described by those skilled in the art without departing from the inventive concept or exceeding the scope of the claims as defined in the accompanying claims.
Claims (9)
1. An erythritol-based natural herbal tea-containing beverage characterized by: the weight percentage of the following components is as follows: 2-10% of green tea, 3-8% of erythritol, 6-20% of herbal composition, 0.02-0.06% of citric acid, 0.05-0.09% of dietary fiber and the balance of water;
the herbal composition comprises the following components in parts by weight: 5-10 parts of dandelion, 1-4 parts of liquorice, 6-12 parts of maca, 3-8 parts of emblic leafflower fruit, 2-6 parts of fingered citron, 1-5 parts of sea buckthorn, 2-8 parts of celery, 1-6 parts of mulberry leaf and 3-9 parts of kudzu root.
2. An erythritol-based natural herbal tea-containing beverage in accordance with claim 1, wherein: the beverage comprises the following components in percentage by weight: 6% of green tea, 5.5% of erythritol, 13% of herbal composition, 0.04% of citric acid, 0.07% of dietary fiber and 75.39% of water;
the herbal composition comprises the following components in parts by weight: 12.5 parts of dandelion, 2.5 parts of liquorice, 9 parts of maca, 5.5 parts of emblic leafflower fruit, 4 parts of fingered citron, 3 parts of sea buckthorn, 5 parts of celery, 3.5 parts of mulberry leaf and 6 parts of kudzu root.
3. The erythritol-based natural herbal tea-containing beverage and the preparation method thereof according to claim 1, wherein: the components of the herbal composition are plant effective parts including roots, stems, leaves, flowers and/or fruits.
4. A method of preparing an erythritol-based natural herbal tea-containing beverage according to any one of claims 1-3 comprising the steps of:
step one, weighing the raw materials according to the mass percentage, respectively cleaning the raw materials with clean water, and drying the cleaned raw materials for later use;
step two, smashing green tea, leaching with hot water, continuously leaching for three times, combining leaching liquor, filtering to remove tea residues, adding tannase for enzymolysis reaction, and performing membrane separation treatment after full reaction to obtain clarified tea;
step three, crushing maca, leaching with ethanol, filtering after leaching, concentrating in vacuum, diluting with water, performing macroporous adsorption resin column chromatography, eluting with a mixed solution of ethanol and styrene with the same volume as the eluent, concentrating the eluent, and performing vacuum freeze drying to obtain a concentrate;
step four, respectively smashing dandelion, liquorice, emblic leafflower fruit, fingered citron, sea buckthorn, celery, mulberry leaves and kudzu roots, mixing, adding into hot water, continuously leaching for 2-4 times, combining leaching liquor and filtering to obtain extracting solution;
and step five, mixing the clarified tea water obtained in the step two, the concentrate obtained in the step three and the extracting solution obtained in the step four, adding citric acid, erythritol and dietary fiber, filtering, sterilizing and filling to obtain the tea-containing beverage.
5. The method of preparing an erythritol-based natural herbal tea-containing beverage of claim 4, comprising: and in the second step, the green tea is crushed into 20-100 meshes, the condition of the enzymolysis reaction is that the adding amount of the tannase is 0.5-2.0% w/w of the total amount of the green tea, the enzymolysis temperature is 40-50 ℃, and the time is 15-40 minutes.
6. The method of making an erythritol-based natural herbal tea-containing beverage of claim 5, comprising: the membrane separation treatment in the second step is carried out under the conditions that the membrane aperture is 10-100 ten thousand daltons molecular weight and the separation temperature is 15-25 ℃.
7. The method of preparing an erythritol-based natural herbal tea-containing beverage of claim 4, comprising: in the third step, the volume ratio of the ethanol to the styrene in the mixed solution of the ethanol and the styrene is 2:1.
8. The method of preparing an erythritol-based natural herbal tea-containing beverage of claim 4, comprising: and step five, performing UHT sterilization at the temperature of 130-140 ℃ for 10-60 seconds.
9. The method of preparing an erythritol-based natural herbal tea-containing beverage of claim 4, comprising: and step five, hot filling of PET bottles is adopted for filling, the filling temperature is 90-100 ℃, and the PET bottle tea beverage after filling is timely placed in water of 20-28 ℃ for cooling.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590098A (en) * | 2022-10-24 | 2023-01-13 | 曹阳（Cn） | Concentrated tea pulp, and tea beverage and carbonated beverage prepared from the same |
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2022
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| CN115590098A (en) * | 2022-10-24 | 2023-01-13 | 曹阳（Cn） | Concentrated tea pulp, and tea beverage and carbonated beverage prepared from the same |
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Application publication date: 20221011 |