CN115226793A - Honey pomelo and Zijuan black tea beverage and preparation method thereof - Google Patents
Honey pomelo and Zijuan black tea beverage and preparation method thereof Download PDFInfo
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- 235000014347 soups Nutrition 0.000 description 2
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
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- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
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- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 239000004410 anthocyanin Substances 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 229930019673 naringin Natural products 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
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- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 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
Abstract
The invention discloses a preparation method of a honey pomelo and Zijuan black tea beverage, which comprises the steps of taking 10-14% by weight of red-heart honey pomelo juice, 0.5-0.9% by weight of Zijuan black tea powder, 3-5% by weight of white granulated sugar, 0.15-0.25% by weight of citric acid and the balance of deionized water, blending, homogenizing, centrifugally filtering, canning and sterilizing to obtain a finished product; the preparation method of the red heart honey pomelo juice comprises the following steps: ripening, soaking in boiling water for primary debitterizing, juicing, roughly filtering, carrying out ultrasonic-assisted enzymolysis, inactivating enzyme, clarifying, and embedding with beta-cyclodextrin for secondary debitterizing. The honey pomelo and Zijuan black tea beverage prepared by the method is fresh and cool in taste, unobvious in bitter taste, moderate in sweetness and sourness, soft and harmonious, transparent and bright in color and luster, and has health-care effects of reducing blood pressure and fat, diminishing inflammation and inhibiting bacteria, whitening and beautifying, resisting oxidation and the like.
Description
Technical Field
The invention belongs to the field of tea beverage processing, and particularly relates to a preparation method of a honey pomelo Zijuan black tea beverage.
Background
The Zijuan black tea is rich in natural components such as theaflavin, thearubigin, anthocyanin and the like, the tea soup is elegant in fragrance, the soup is bright orange, and the health-care effect is remarkable. The Zijuan tea black tea products on the market are single in type, the familiarity is not high, and the unique advantages are not exerted. Honey pomelo is a plant of Citrus of Rutaceae, contains abundant vitamin C, a large amount of mineral elements and flavonoids essential to human body, and has strong fragrance and sour, sweet and delicious taste. The present grapefruit beverage is mainly prepared by blending grapefruit juice and various flavoring agents, and has single health care function and single mouthfeel.
Therefore, the development of the honey pomelo Zijuan black tea beverage with unique taste and rich health care function has wide market prospect. However, the Zijuan black tea and the pomelo juice are bitter and astringent in taste, so that how to obtain the honeyed pomelo Zijuan black tea beverage which is coordinated in taste and does not lose the health care function is an urgent problem to be solved.
Disclosure of Invention
The prepared honey pomelo Zijuan black tea beverage is fresh and cool in taste, unobvious in bitter taste, moderate in sweetness and sourness, mild and harmonious in color and luster, transparent and bright in color and has the health-care effects of reducing blood pressure and reducing fat, diminishing inflammation and inhibiting bacteria, whitening and beautifying, resisting oxidation and the like.
In order to realize the purpose, the invention provides a preparation method of a honey pomelo and Zijuan black tea beverage, which comprises the steps of taking 10-14% by weight of red-heart honey pomelo juice, 0.5-0.9% by weight of Zijuan black tea powder, 3-5% by weight of white granulated sugar, 0.15-0.25% by weight of citric acid and the balance of deionized water, blending, homogenizing, centrifugally filtering, canning and sterilizing to obtain a finished product; the red heart honey pomelo juice is prepared by the following steps:
s1, ripening acceleration: uniformly spraying 2000mg/kg of ethephon on fresh red heart honey pomelo fruits, wrapping with preservative film, and standing at 4-10 deg.C for 2-3 days;
s2, primary debittering: peeling to obtain pulp, and soaking the pulp in 90 deg.C boiling water for 10min;
s3, juicing;
s4, coarse filtration;
s5, ultrasonic-assisted enzymolysis: the ultrasonic time is 20min, the ultrasonic power is 250W, the addition amount of pectinase is 0.3-0.40%, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 60-90min;
s6, inactivating enzyme;
s7, clarifying;
s8, secondary debittering: 1.0% of beta-cyclodextrin was added to the juice and embedded at 45 ℃ for 90min.
Preferably, the weight ratio of the materials is 11.8% of red heart honey pomelo juice, 0.69% of Zijuan black tea powder, 4% of white granulated sugar, 0.2% of citric acid and the balance of deionized water.
Preferably, the weight ratio of the pulp to the water in the step of S3 and juicing is (2-3) to (5-6); and S5, in the step of ultrasonic-assisted enzymolysis, the addition amount of pectinase is 0.3%, the enzymolysis temperature is 49 ℃, and the enzymolysis time is 60min.
Preferably, the S6 and enzyme deactivation specifically comprises the steps of standing the honey pomelo pulp subjected to enzymolysis in boiling water at the temperature of 80-100 ℃ for 2-4min; s7, specifically, the clarification treatment is to place the honey pomelo pulp subjected to enzyme deactivation in an environment with the temperature of 4 ℃ for standing for 2-3h, perform centrifugal treatment for 15-20min at the centrifugal temperature of 4 ℃ and the centrifugal rotating speed of 3000-5000rpm, take supernatant and filter the supernatant to obtain the fruit juice.
Preferably, the preparation method of the Zijuan black tea powder comprises the following steps:
s1, leaching: crushing Zijuan black tea, sieving with a 15-40 mesh sieve, and adding into 100 deg.C boiling water at a weight ratio of 1; leaching in constant temperature water bath for 15min to obtain leaching solution;
s2, cooling: cooling the leaching liquor to room temperature;
s3, filtering;
s4, spray drying: adding edible antioxidant in 0.02-0.05 wt% of the filtered leaching solution; and then spray drying is carried out to obtain the Zijuan black tea powder.
Preferably, the edible antioxidant is vitamin C.
Preferably, in the step S4 and the spray drying, the inlet temperature is 165 ℃, the outlet temperature is 75 ℃, and the material flow is 500ml/h; and in the drying process, a fresh-keeping film is sleeved on the feeding port.
Preferably, the honey pomelo and Zijuan black tea beverage is also added with 0.01 wt% of sodium carboxymethyl cellulose and 0.01 wt% of xanthan gum.
Preferably, the rotation speed of the homogenizer in the homogenizing procedure is 600-800rpm, and the homogenizing time is 1-2min; in the centrifugal filtration process, the centrifugal speed is 4000-5000rpm, and the centrifugal time is 10-15min.
The invention also provides a honey pomelo Zijuan black tea beverage processed by the preparation method.
The invention has the following technical advantages:
according to the honey pomelo and Zijuan black tea drink, the honey pomelo and Zijuan black tea are adopted as main raw materials for blending for the first time, through a unique proportioning and preparation process, flavor substances and health-care components are effectively extracted, leaching of bitter components such as naringin and limonin is effectively reduced, and the prepared honey pomelo and Zijuan black tea drink is fresh and cool in taste, not obvious in bitter taste, moderate in sour and sweet, soft and harmonious, transparent and bright in color, uniform in juice, free of impurities, harmonious in aroma and free of peculiar smell, and has health-care effects of reducing blood pressure and reducing fat, diminishing inflammation and inhibiting bacteria, whitening and beautifying, resisting oxidation and the like.
Detailed Description
The technical solutions in the present invention are described clearly and completely below, and it is obvious that the described embodiments are only some of the embodiments of the present invention, not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a honey pomelo and Zijuan black tea beverage comprises mixing 10 wt% of red-heart honey pomelo juice, 0.5 wt% of Zijuan black tea powder, 3 wt% of white granulated sugar, 0.15 wt% of citric acid, 0.01 wt% of sodium carboxymethylcellulose, 0.01 wt% of xanthan gum and the balance deionized water, homogenizing, centrifugally filtering, canning, and sterilizing to obtain the final product; the rotation speed of the homogenizer in the homogenizing procedure is 600rpm, and the homogenizing time is 1min; in the centrifugal filtration process, the centrifugal speed is 4000rpm, and the centrifugal time is 10min;
the preparation method of the red heart honey pomelo juice comprises the following steps:
s1, ripening acceleration: uniformly spraying 2000mg/kg of ethephon on fresh red heart honey pomelo fruits, wrapping with a preservative film, and standing at 4 ℃ for 3 days;
s2, primary debitterizing: peeling to obtain pulp, and soaking in 90 deg.C boiling water for 10min;
s3, juicing: the weight ratio of pulp to water is 2:5;
s4, coarse filtration;
s5, ultrasonic-assisted enzymolysis: the ultrasonic time is 20min, the ultrasonic power is 250W, the addition amount of pectinase is 0.3%, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 60min;
s6, enzyme deactivation: standing the hydrolyzed pulp in boiling water at 80 deg.C for 4min;
s7, clarification treatment: standing the enzyme-deactivated honey pomelo pulp at 4 deg.C for 2h, centrifuging for 15min at 4 deg.C and 3000rpm, collecting supernatant, and filtering to obtain fruit juice;
s8, secondary debittering: adding 1.0% beta-cyclodextrin into fruit juice, and embedding at 45 deg.C for 90min;
the preparation method of the Zijuan black tea powder comprises the following steps:
s1, leaching: crushing Zijuan black tea, sieving with a 15-mesh sieve, and adding into 100 deg.C boiling water at a weight ratio of 1; leaching in constant temperature water bath for 15min to obtain leaching solution;
s2, cooling: cooling the leaching liquor to room temperature;
s3, filtering;
s4, spray drying: adding vitamin C accounting for 0.02 percent of the weight of the leaching liquor into the leaching liquor after filtration; then spray drying to obtain Zijuan black tea powder; the inlet temperature is 165 ℃, the outlet temperature is 75 ℃, and the material flow is 500ml/h; and in the drying process, a fresh-keeping film is sleeved on the feeding port.
Example 2
A preparation method of a honeyed shaddock red juan black tea beverage comprises the steps of taking 14% of red-heart honeyed shaddock juice, 0.9% of purple juan black tea powder, 5% of white granulated sugar, 0.25% of citric acid, 0.01% of sodium carboxymethylcellulose, 0.01% of xanthan gum and the balance of deionized water by weight ratio, blending, homogenizing, centrifugally filtering, canning and sterilizing to obtain a finished product; the rotation speed of the homogenizer in the homogenizing procedure is 800rpm, and the homogenizing time is 2min; in the centrifugal filtration process, the centrifugal speed is 5000rpm, and the centrifugal time is 15min;
the preparation method of the red heart honey pomelo juice comprises the following steps:
s1, ripening acceleration: uniformly spraying 2000mg/kg of ethephon on fresh red heart honey pomelo fruits, wrapping with a preservative film, and standing at 10 deg.C for 2 days;
s2, primary debitterizing: peeling to obtain pulp, and soaking in 90 deg.C boiling water for 10min;
s3, juicing: the weight ratio of the pulp to the water is 3;
s4, coarse filtration;
s5, ultrasonic-assisted enzymolysis: the ultrasonic time is 20min, the ultrasonic power is 250W, the addition amount of pectinase is 0.40%, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 90min;
s6, enzyme deactivation: standing the enzymolyzed honey pomelo pulp in boiling water at 100 deg.C for 2min;
s7, clarification treatment: standing the enzyme-deactivated honey pomelo pulp at 4 deg.C for 3h, centrifuging at 4 deg.C for 20min at 5000rpm, collecting supernatant, and filtering to obtain fruit juice;
s8, secondary debitterizing: adding 1.0% beta-cyclodextrin into fruit juice, and embedding at 45 deg.C for 90min;
the preparation method of the Zijuan black tea powder comprises the following steps:
s1, leaching: crushing Zijuan black tea, sieving with a 40-mesh sieve, and adding into 100 deg.C boiling water at a weight ratio of 1; leaching in constant temperature water bath for 15min to obtain leaching solution;
s2, cooling: cooling the leaching liquor to room temperature;
s3, filtering;
s4, spray drying: adding vitamin C accounting for 0.05 percent of the weight of the leaching liquor into the filtered leaching liquor; then spray drying to obtain Zijuan black tea powder; the inlet temperature is 165 ℃, the outlet temperature is 75 ℃, and the material flow is 500ml/h; and in the drying process, a fresh-keeping film is sleeved on the feeding port.
Example 3
A preparation method of a honeyed shaddock red silk black tea beverage comprises the steps of taking 11.8% of red-heart honeyed shaddock juice, 0.69% of purple silk black tea powder, 4% of white granulated sugar, 0.2% of citric acid, 0.01% of sodium carboxymethylcellulose, 0.01% of xanthan gum and the balance of deionized water by weight ratio, blending, homogenizing, centrifugally filtering, canning and sterilizing to obtain a finished product; the rotation speed of the homogenizer in the homogenizing procedure is 700rpm, and the homogenizing time is 1min; in the centrifugal filtration process, the centrifugal speed is 4000rpm, and the centrifugal time is 10min;
the preparation method of the red heart honey pomelo juice comprises the following steps:
s1, ripening acceleration: uniformly spraying 2000mg/kg ethephon on fresh fructus Citri Grandis, wrapping with preservative film, and standing at 4 deg.C for 3 days;
s2, primary debittering: peeling to obtain pulp, and soaking in 90 deg.C boiling water for 10min;
s3, juicing: the weight ratio of the pulp to the water is 3;
s4, coarse filtration;
s5, ultrasonic-assisted enzymolysis: the ultrasonic time is 20min, the ultrasonic power is 250W, the addition amount of pectinase is 0.3 percent, the enzymolysis temperature is 49 ℃, and the enzymolysis time is 60min;
s6, enzyme deactivation: standing the hydrolyzed pulp in 90 deg.C boiling water for 2min;
s7, clarifying: standing the enzyme-deactivated honey pomelo pulp at 4 deg.C for 3h, centrifuging at 4 deg.C for 15min, at 4000rpm, collecting supernatant, and filtering to obtain fruit juice;
s8, secondary debittering: adding 1.0% beta-cyclodextrin into fruit juice, and embedding at 45 deg.C for 90min;
the preparation method of the Zijuan black tea powder comprises the following steps:
s1, leaching: crushing Zijuan black tea, sieving with a 20-mesh sieve, and adding into 100 deg.C boiling water at a weight ratio of 1; leaching in constant temperature water bath for 15min to obtain leaching solution;
s2, cooling: cooling the leaching liquor to room temperature;
s3, filtering;
s4, spray drying: adding vitamin C accounting for 0.03 percent of the weight of the leaching liquor into the leaching liquor after filtration; then spray drying to obtain Zijuan black tea powder; the inlet temperature is 165 ℃, the outlet temperature is 75 ℃, and the material flow is 500ml/h; and in the drying process, a fresh-keeping film is sleeved on the feeding port.
Example 4: a honey pomelo-Zijuan black tea beverage prepared by the method for preparing a honey pomelo-Zijuan black tea beverage described in example 3.
In order to prove that the honey pomelo Zijuan black tea beverage obtained by the invention has better taste and flavor compared with the honey pomelo Zijuan black tea beverage obtained by the traditional preparation process, the honey pomelo Zijuan black tea beverage is provided with comparative examples 1-5.
Comparative example 1: compared with the example 3, the step S1 in the preparation of the red heart honey pomelo juice is deleted, and the rest of the process is the same as the example 3.
Comparative example 2: compared with the example 3, the step S2 in the preparation of the red heart honey pomelo juice is deleted, and the rest of the process is the same as the example 3.
Comparative example 3: compared with the example 3, the step S8 in the preparation of the red heart honey pomelo juice is deleted, and the rest of the process is the same as the example 3.
Comparative example 4: compared with the example 3, the step S5 in the preparation of the red heart honey pomelo juice is deleted, and the rest of the process is the same as the example 3.
Comparative example 5: compared with the example 3, the step S7 in the preparation of the red heart honey pomelo juice is deleted, and the rest of the process is the same as the example 3.
Comparison test and sensory evaluation: the honey pomelo Zijuan black tea beverages prepared in examples 1-3 and comparative examples 1-5 were subjected to sensory evaluation, the evaluation results being as follows:
TABLE 1 sensory evaluation results
| Sample (I) | Total score | Color | Fragrance | Taste of the product | Tissue morphology |
| Example 1 | 86 | 16 | 27 | 26 | 17 |
| Example 2 | 89 | 17 | 28 | 27 | 17 |
| Example 3 | 91 | 18 | 28 | 27 | 18 |
| Comparative example 1 | 70 | 17 | 21 | 15 | 17 |
| Comparative example 2 | 73 | 16 | 23 | 16 | 18 |
| Comparative example 3 | 70 | 17 | 24 | 12 | 17 |
| Comparative example 4 | 63 | 13 | 19 | 15 | 16 |
| Comparative example 5 | 64 | 14 | 22 | 19 | 9 |
Sensory evaluation criteria
According to the sensory evaluation results, the combination of ripening acceleration, primary debitterizing and secondary debitterizing processes can effectively reduce the leaching of bitter components in the red-heart honey pomelo juice, and almost has no influence on the flavor of the juice; the ultrasonic-assisted enzymolysis process can effectively promote the leaching of effective inner solution in the red-heart honey pomelo juice, improve the flavor of finished products, and the clarification treatment process can eliminate impurities and precipitates.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of a honey pomelo Zijuan black tea beverage is characterized by comprising the following steps: taking 10-14% of red-heart honey pomelo juice, 0.5-0.9% of Zijuan black tea powder, 3-5% of white granulated sugar, 0.15-0.25% of citric acid and the balance of deionized water by weight ratio, blending, homogenizing, centrifugally filtering, canning and sterilizing to obtain a finished product; the preparation method of the red heart honey pomelo juice comprises the following steps:
s1, ripening acceleration: uniformly spraying 2000mg/kg of ethephon on fresh red heart honey pomelo fruits, wrapping with preservative film, and standing at 4-10 deg.C for 2-3 days;
s2, primary debitterizing: peeling to obtain pulp, and soaking in 90 deg.C boiling water for 10min;
s3, juicing;
s4, coarse filtration;
s5, ultrasonic-assisted enzymolysis: the ultrasonic time is 20min, the ultrasonic power is 250W, the addition amount of pectinase is 0.3-0.40%, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 60-90min;
s6, inactivating enzyme;
s7, clarifying;
s8, secondary debitterizing: 1.0% of beta-cyclodextrin was added to the juice and embedded at 45 ℃ for 90min.
2. The method for making a honey pomelo-Zijuan black tea beverage according to claim 1, characterized in that: the weight ratio of the materials is 11.8% of red-heart honey pomelo juice, 0.69% of Zijuan black tea powder, 4% of white granulated sugar, 0.2% of citric acid and the balance of deionized water.
3. The method for making a honey pomelo-Zijuan black tea beverage according to claim 1, characterized in that: s3, the weight ratio of the pulp to the water in the juicing step is (2-3) to (5-6); and S5, in the step of ultrasonic-assisted enzymolysis, the addition amount of pectinase is 0.3%, the enzymolysis temperature is 49 ℃, and the enzymolysis time is 60min.
4. The method for making a honey pomelo-Zijuan black tea beverage according to claim 1, characterized in that: s6, specifically, carrying out enzyme deactivation on the honey pomelo pulp subjected to enzymolysis for 2-4min in boiling water at the temperature of 80-100 ℃; s7, specifically, the clarification treatment is to place the honey pomelo pulp subjected to enzyme deactivation in an environment with the temperature of 4 ℃ for standing for 2-3h, perform centrifugal treatment for 15-20min at the centrifugal temperature of 4 ℃ and the centrifugal rotating speed of 3000-5000rpm, take supernatant and filter the supernatant to obtain the fruit juice.
5. A method of making a honey pomelo juan black tea beverage according to any one of claims 1 to 4, characterized in that: the preparation method of the Zijuan black tea powder comprises the following steps:
s1, leaching: crushing Zijuan black tea, sieving with a 15-40 mesh sieve, and adding into 100 deg.C boiling water at a weight ratio of 1; leaching in constant temperature water bath for 15min to obtain leaching solution;
s2, cooling: cooling the leaching liquor to room temperature;
s3, filtering;
s4, spray drying: adding edible antioxidant in 0.02-0.05 wt% of the leaching solution into the leaching solution; and then spray drying is carried out to obtain the Zijuan black tea powder.
6. The method for making a honey pomelo-Zijuan black tea beverage according to claim 5, characterized in that: the edible antioxidant is vitamin C.
7. The making method of the honey pomelo Zijuan black tea beverage according to claim 5, characterized by comprising the following steps: s4, in the spray drying step, the inlet temperature is 165 ℃, the outlet temperature is 75 ℃, and the material flow is 500ml/h; and in the drying process, a fresh-keeping film is sleeved on the feeding port.
8. The making method of the honey pomelo Zijuan black tea beverage according to claim 1, which is characterized by comprising the following steps: 0.01 percent of sodium carboxymethylcellulose and 0.01 percent of xanthan gum by weight ratio are also added into the honey pomelo Zijuan black tea beverage.
9. The making method of the honey pomelo Zijuan black tea beverage according to claim 1, which is characterized by comprising the following steps: the rotation speed of the homogenizer in the homogenizing procedure is 600-800rpm, and the homogenizing time is 1-2min; in the centrifugal filtration process, the centrifugal speed is 4000-5000rpm, and the centrifugal time is 10-15min.
10. A honey pomelo Zijuan black tea beverage processed by the method according to any one of claims 1-9.
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