WO2022233113A1 - 一种低糖奶茶及其制备方法 - Google Patents

一种低糖奶茶及其制备方法 Download PDF

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WO2022233113A1
WO2022233113A1 PCT/CN2021/122930 CN2021122930W WO2022233113A1 WO 2022233113 A1 WO2022233113 A1 WO 2022233113A1 CN 2021122930 W CN2021122930 W CN 2021122930W WO 2022233113 A1 WO2022233113 A1 WO 2022233113A1
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low
sugar
tea
milk tea
leaves
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PCT/CN2021/122930
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English (en)
French (fr)
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赵佳文
张宝堂
张建
谭家忠
王会文
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湖南绿蔓生物科技股份有限公司
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Publication of WO2022233113A1 publication Critical patent/WO2022233113A1/zh

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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
    • A23F3/16—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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Definitions

  • the invention relates to the field of milk tea, and more particularly, to a low-sugar milk tea and a preparation method thereof.
  • milk tea has become a favorite dessert drink for many young people, but most of the traditional milk tea on the market contains high sugar, high fat and high calorie, which will lead to obesity, and Long-term consumption of the creamer contained in it will increase the low-density lipoprotein in the human blood, reduce the high-density lipoprotein, induce hardening of the arteries, and increase the risk of heart disease and cerebrovascular accident.
  • Sugar substitute has twice the sweetness of ordinary white sugar, tastes close to white sugar, and has no calories.
  • Skimmed milk powder has 95% less fat content than ordinary milk powder and has higher nutritional value.
  • the existing milk tea has poor stability, and the prepared milk tea solution has obvious precipitation.
  • the milk tea produced by using the existing operation method will have a relatively obvious bitter taste of tea, which affects the overall taste of the milk tea.
  • Tea astringency substances refer to the general term of the ingredients in tea leaves that can cause astringency and produce astringency, and mainly ester catechins have strong astringency.
  • Ester-type catechins mainly include (-)-EGCG and (-)-ECG. Compared with simple catechins (non-ester-type catechins), their molecular structure has 1 to 2 more galloyl groups and has strong bitterness. Taste and astringency. If the content of ester catechins can be reduced, the bitter taste of milk tea can be effectively reduced.
  • one of the objects of the present invention is to provide a low-sugar milk tea, which improves the mellowness of the milk tea by using the Luo Han Guo leaf extract as one of the raw materials and replacing the commonly used sucrose with sugar substitute Taste, and can effectively improve the stability of milk tea.
  • a low-sugar milk tea in parts by weight, comprising the following components:
  • the sugar substitute is composed of mogroside and erythritol.
  • the mogroside and the erythritol are mixed in a weight ratio of 1:2.
  • the Luo Han Guo leaf extract is prepared by:
  • 10 column volumes are rinsed with deionized water and eluted through the column with 30% ethanol.
  • the tea leaves are oolong tea leaves, black tea leaves or green tea leaves.
  • Another object of the present invention is to provide a preparation method of the low-sugar milk tea of any of the above-mentioned embodiments, and the preparation method comprises the following steps:
  • tea pretreatment decoct the tea leaves and Luo Han Guo leaves together, first add 85 °C of hot water to soak for 10-15 minutes, then filter out the water and rinse the tea leaves with hot water;
  • step S2 leaching: the tea leaves and Momordica grosvenori leaves treated in step S1 are leached with 85° C. deionized water, and then the tea leaves and Momordica grosvenori leaves are filtered and removed to obtain an extract;
  • S3, stoste mixing adding described skimmed milk powder and sugar substitute to the leaching solution, then heating in a water bath to mix the stoste evenly to obtain a mixed solution;
  • step S5 The dilute ethyl maltol solution is added to the mixed solution obtained in step S4, and after mixing uniformly, guar gum and Luo Han Guo leaf extract are added, and heated to disperse and mix the raw materials uniformly to obtain the low-sugar milk tea.
  • the concentration of the dilute ethyl maltol solution is 0.02-0.05 g/mL.
  • step S1 the rinsing time is no more than 1 min; in step S2, the leaching time is 5 min; in step S3, the heating time of the water bath is 10-15 min; in step S4, the mixed solution is cooled to 40 min. °C.
  • the present application can effectively improve the stability of milk tea by compounding Luo Han Guo leaf extract and guar gum, so that the milk tea solution does not produce precipitation or stratification under low temperature conditions, and can be maintained for more than 24 hours, effectively solving the problem in the prior art.
  • the precipitation problem of milk tea in the production and storage process Luo Han Guo leaf extract contains polysaccharides, amino acids, ferulic acid, flavonoid glycosides, anthraquinone, oleanolic acid triterpenoid derivatives and enzymes.
  • a conventional stabilizer, guar gum was used in this formulation, but it was found to be unsatisfactory for the stability of milk tea.
  • the amino group and carboxyl group on the amino acid contained, the carboxyl group on the ferulic acid, and the hydroxyl group on the polysaccharide and flavonoid glycosides form a hydrogen bond with the galactose-mannose in the guar gum, thereby forming a hydrogen bond. Enhance the water holding capacity of guar gum, thereby enhancing the stability of the milk tea solution.
  • tea leaves and Luo Han Guo leaves are first mixed and decocted together. After being soaked in hot water at 85°C for a certain period of time, the combined action of amino acids and enzymes in the extract of Luo Han Guo leaves with a large content Then, the ester catechins in the tea leaves are partially hydrolyzed into simple catechins and gallic acid (GA), thus reducing the content of ester catechins.
  • the extract has low ester catechin content, light bitterness and astringency, and good taste.
  • Fig. 1 is the detection result of the content of catechins in the low-sugar milk tea in Example 1; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG;
  • Fig. 2 is the detection result of the content of catechins in the low-sugar milk tea in Example 2; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG;
  • Example 3 is the detection result of the content of catechins in the low-sugar milk tea in Example 3; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG;
  • Figure 4 is the detection result of the content of catechins in the low-sugar milk tea in Comparative Example 1; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG;
  • Figure 5 is the detection result of the content of catechins in the low-sugar milk tea in Comparative Example 2; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG;
  • Figure 6 is the detection result of the content of catechins in the low-sugar milk tea in Comparative Example 3; wherein, the substances represented by each peak are: 1, gallic acid (GA), 2, caffeine, 3, EGC, 4, DL-C , 5, EC, 6, EGCG, 7, GCG, 8, ECG.
  • G gallic acid
  • EGC ECG
  • DL-C DL-C
  • the tea leaves used in the following examples are pretreated by the following methods, and then leaching is carried out, and the specific pretreatment method is:
  • Tea pretreatment Mix tea and Luo Han Guo leaves in a mass ratio of 1:1, decocted together, first add hot water at 85°C to soak for 10 minutes, then filter out the water, separate the tea leaves and Luo Han Guo leaves, and finally rinse the tea and Luo Han Guo leaves with hot water .
  • Preparation of dilute ethyl maltol solution with a concentration of 0.02 g/mL add 1 g of dilute ethyl maltol solution to 50 mL of hot water at 60°C, and stir evenly to form a dilute vinyl maltol solution.
  • Luo Han Guo leaf extract take the dried leaves of Luo Han Guo, add cellulase and soak in hot water at 45 to 50 ° C for 1 to 2 hours, then ultrasonically treat at 300 W, suction filtration, and centrifuge the obtained filtrate to obtain a supernatant; The supernatant was treated with D101 macroporous adsorption resin, firstly rinsed with deionized water for 10 times the column volume, and then eluted with 30% ethanol through the column to obtain an eluent; finally, the eluent was concentrated and dried to obtain the eluate. Luo Han Guo leaf extract.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • step S2 leaching: the tea leaves treated in step S1 are leached with deionized water at 85°C for 5 minutes, and then the tea leaves are filtered and removed to obtain an extract;
  • step S5 adding the dilute ethyl maltol solution to the mixed solution obtained in step S4, first stirring and mixing uniformly, then adding guar gum and Luo Han Guo leaf extract, heating to 60 ° C and stirring, so that the raw materials are dispersed and mixed uniformly, Get low sugar milk tea.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • the preparation method of the low-sugar milk tea of this example is the same as that of Example 1.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • the preparation method of the low-sugar milk tea of this example is the same as that of Example 1.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • the preparation method of the low-sugar milk tea includes the following steps:
  • Tea pretreatment add the tea leaves into 85°C hot water for 10 minutes, then filter and rinse the tea leaves with hot water;
  • step S2 leaching: the tea leaves treated in step S1 are leached with deionized water at 85°C for 5 minutes, and then the tea leaves are filtered and removed to obtain an extract;
  • step S5 adding the dilute ethyl maltol solution to the mixed solution obtained in step S4, first stirring and mixing uniformly, then adding guar gum and Luo Han Guo leaf extract, heating to 60 ° C and stirring, so that the raw materials are dispersed and mixed uniformly, Get low sugar milk tea.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • the preparation method of the low-sugar milk tea of this comparative example is the same as that of the comparative example 1.
  • a low-sugar milk tea, by weight, comprising the following components:
  • the sugar substitute is a mixture of mogroside and erythritol in a weight ratio of 1:2.
  • the preparation method of the low-sugar milk tea of this comparative example is the same as that of the comparative example 1.
  • Example 1-3 The low-sugar milk tea prepared in Example 1-3 and Comparative Example 1-3 were respectively tested for solution stability, bitterness, ester catechin and simple catechin content.
  • the stability testing method is as follows:
  • the solution stability detection method is carried out according to the method disclosed in Wan Jingrui, Zhang Le, Wang Zhaogai, et al. Study on the stability of new chestnut beverages [J]. Food and Fermentation Industry, 2019, 45(14): 158-162, Specifically: take an appropriate amount of sample, put it into a 50mL centrifuge tube, centrifuge at 4000r/min for 10min, discard the supernatant, then put the precipitate into an oven to dry, measure the mass of the precipitate, and calculate the stability according to the following formula sex:
  • W 0 is the mass of the solid matter obtained after drying; W is the mass of the sample to be tested.
  • Example 1-3 As shown in Table 1, the stability of Example 1-3 is significantly higher than that of Comparative Example 1-3, indicating that adding Luo Han Guo leaf extract can effectively improve the stability of sugar-free milk tea.
  • the detection method of catechin content is as follows: high performance liquid chromatography is used, and the obtained chromatogram can characterize the content of each substance in the catechin of low-sugar milk tea.
  • Example 1-3 The measurement results of catechin content of Example 1-3 are shown in Figure 1-3; the measurement results of catechin content of Comparative Example 1-3 are shown in Figure 4-6.

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Abstract

一种低糖奶茶及其制备方法，该低糖奶茶按重量份计，包括：8～15份的茶叶、8～15份的罗汉果叶、15～20份的脱脂奶粉、6～10份的代糖、0.8～1.2份的蜂蜜、0.8～1.2份的乙基麦芽酚稀溶液、1～3份的瓜尔豆胶、1～3份的罗汉果叶提取物、200～400份的去离子水；其中，所述代糖由罗汉果苷和赤藓糖醇组成；使用该方法制成的无糖奶茶，不仅稳定性好，而且苦涩味淡，口感佳。

Description

一种低糖奶茶及其制备方法 技术领域
本发明涉及奶茶领域，更具体地，涉及一种低糖奶茶及其制备方法。
背景技术
随着人们生活节奏的不断加快，对快捷快速的饮食需求越来越大，奶茶成为了许多年轻人喜爱的甜品饮料，但是市面上传统奶茶大都含有高糖高脂高热量，会引发肥胖，而且其含有的奶精长期食用会使人体血液中的低密度脂蛋白增加，高密度脂蛋白减少，诱发血管硬化，增加心脏病、脑血管意外的危险。代糖具有普通白砂糖两倍的甜度，口感接近白砂糖，且不含热量，脱脂奶粉比普通奶粉脂肪含量减少95％具有更高的营养价值，将其一起应用到奶茶加工领域，可以打造出低糖低脂的健康奶茶产品，现有的奶茶，稳定性差，配制出的奶茶溶液具有明显的沉淀。而且，使用现有操作方法制作的奶茶中会存在有较明显的茶的苦涩口感，影响奶茶整体的口味。
茶叶涩味物质是指茶叶中能引起收敛感并产生涩味的成分的总称，主要是酯型儿茶素苦涩味较强。酯型儿茶素主要有(-)-EGCG和(-)-ECG，其分子结构中比简单儿茶素(非酯型儿茶素)多结合1～2个没食子酰基，具有较强的苦涩味和收敛性。如能降低酯型儿茶素的含量，可有效减少奶茶的苦涩味道。
发明内容
基于现有技术中存在的上述技术问题，本发明目的之一在于提供一种低糖奶茶，该通过将罗汉果叶提取物作为原料之一，并以代糖代替常用的蔗糖，既改善了奶茶的醇厚口感，又可有效改善奶茶的稳定性。
为了实现上述目的，本发明的技术方案如下：
一种低糖奶茶，按重量份数计，包括以下组分：
Figure PCTCN2021122930-appb-000001
其中，所述代糖由罗汉果苷和赤藓糖醇组成。
在一些实施方式中，所述罗汉果苷和所述赤藓糖醇按重量比为1:2混合。
在一些实施方式中，所述罗汉果叶提取物由以下方法制备：
取罗汉果干燥叶，加入纤维素酶后用45～50℃热水浸泡1～2h，然后进行超声波处理，抽滤，将所得滤液进行离心得到上清液；接着使用大孔吸附树脂进行处理，稀乙醇洗脱，得到洗脱液；最后将所述洗脱液浓缩、干燥，得到所述罗汉果叶提取物。
在一些实施方式中，用去离子水冲洗10倍柱体积，再用30％乙醇过柱洗脱。
在一些实施方式中，所述茶叶为乌龙茶叶、黑茶叶或绿茶叶。
本发明的目的之二在于提供上述任一实施方式的低糖奶茶的制备方法，该制备方法包括以下步骤：
S1、茶叶预处理：将所述茶叶与罗汉果叶共同煎煮，先加入85℃热水浸泡10～15min，然后滤去水并用热水冲洗茶叶；
S2、浸提：经步骤S1处理后的茶叶与罗汉果叶用85℃去离子水浸提，之后过滤除去茶叶与罗汉果叶，得到浸提液；
S3、原液混合：将所述脱脂奶粉、代糖加入所述浸提液中，然后水浴加热，使原液混合均匀，得到混合液；
S4、将所述混合液冷却，然后加入蜂蜜，混合均匀；
S5、将乙基麦芽酚稀溶液加入步骤S4所得混合液中，混合均匀后，再加入瓜尔豆胶、罗汉果叶提取物，加热，使原料分散并混合均匀，得到所述低糖奶茶。
在一些实施方式中，所述乙基麦芽酚稀溶液浓度为0.02～0.05g/mL。
在一些实施方式中，步骤S1中，冲洗时间不超过1min；步骤S2中，浸提时间为5min；步骤S3中，水浴加热时间微10～15min；步骤S4中，将所述混合液冷却至40℃。
相较于现有技术，本发明的有益效果如下：
本申请通过将罗汉果叶提取物与瓜尔豆胶复配，可以有效提高奶茶的稳定性，使奶茶溶液低温条件下不产生沉淀或分层，并可维持24h以上，有效解决了现有技术中的奶茶在生产和储存过程中产生的沉淀问题；罗汉果叶提取物中含有多糖、氨基酸、阿魏酸、黄酮苷、蒽醌、齐墩果酸三萜衍生物以及酶等。本配方中使用了瓜儿豆胶这一常规稳定剂，但发现对于奶茶的稳定性尚不理想。加入罗汉果叶提取物后，所含有的氨基酸上的氨基、羧基，阿魏酸上的羧基，以及多糖、黄酮苷上的羟基与瓜儿豆胶中的半乳糖-甘露糖形成氢键作用，从而增强瓜儿豆胶的持水性，进而使奶茶溶液稳定性增强。
本发明的方法，在茶叶预处理过程中，先将茶叶和罗汉果叶混合，共同煎煮，经85℃热水浸泡一定时间后，在罗汉果叶提取物中较多含量的氨基酸和酶的共同作用下，茶叶中的酯型儿茶素部分水解成为简 单儿茶素与没食子酸(GA)，因而使酯型儿茶素含量减低，将茶叶经与罗汉果叶共同煎煮处理后，使得到的茶叶浸提液的酯型儿茶素含量低，苦涩味淡，口感佳。
附图说明
图1为实施例1中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG；
图2为实施例2中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG；
图3为实施例3中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG；
图4为对比例1中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG；
图5为对比例2中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG；
图6为对比例3中低糖奶茶中儿茶素的含量检测结果；其中，各波峰表示的物质分别为：1、没食子酸(GA)，2、咖啡因，3、EGC，4、DL-C，5、EC，6、EGCG，7、GCG，8、ECG。
具体实施方式
在下面的描述中阐述了很多具体细节以便于充分理解本发明。但是本发明能够以很多不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似改进，因此本发明不受 下面公开的具体实施的限制。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在于限制本发明。
以下实施例中所使用的茶叶，是先经下述方法进行预处理后，进行浸提，具体预处理方法为：
茶叶预处理：将茶叶与罗汉果叶以质量比1:1混合，共同煎煮，先加入85℃热水浸泡10min，然后滤去水，分开茶叶和罗汉果叶，最后用热水冲洗茶叶和罗汉果叶。
另外，先进行乙基麦芽酚稀溶液配制以及罗汉果叶提取物制备，具体方法如下：
浓度为0.02g/mL的乙基麦芽酚稀溶液的配制：将1g的乙基麦芽酚稀溶液加入50mL 60℃的热水中，搅拌均匀，形成乙烯基麦芽酚稀溶液。
罗汉果叶提取物的制备：取罗汉果干燥叶，加入纤维素酶后用45～50℃热水浸泡1～2h，然后进行超声波300W处理，抽滤，将所得滤液进行离心得到上清液；然后上清液通过D101大孔吸附树脂进行处理，先用去离子水冲洗10倍柱体积，再用30％乙醇过柱洗脱，得到洗脱液；最后将所述洗脱液浓缩、干燥，得到所述罗汉果叶提取物。
实施例1
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000002
Figure PCTCN2021122930-appb-000003
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本实施例的低糖奶茶的制备方法，包括以下步骤：
S1、乌龙茶茶叶和罗汉果叶预处理；
S2、浸提：经步骤S1处理后的茶叶用85℃去离子水浸提5min，之后过滤除去茶叶，得到浸提液；
S3、原液混合：将所述脱脂奶粉、代糖加入所述浸提液中，然后水浴加热10min，使原液混合均匀，得到混合液；
S4、将所述混合液冷却至40℃，然后加入蜂蜜，搅拌混合均匀；
S5、将乙基麦芽酚稀溶液加入步骤S4所得混合液中，先搅拌混合均匀后，再加入瓜尔豆胶、罗汉果叶提取物，加热至60℃并进行搅拌，使原料分散并混合均匀，得到低糖奶茶。
实施例2
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000004
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本实施例的低糖奶茶的制备方法与实施例1的相同。
实施例3
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000005
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本实施例的低糖奶茶的制备方法与实施例1的相同。
对比例1
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000006
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本低糖奶茶的制备方法，包括以下步骤：
S1、茶叶预处理：将茶叶加入85℃热水浸泡10min，然后过滤，用热水冲洗茶叶；
S2、浸提：经步骤S1处理后的茶叶用85℃去离子水浸提5min，之后过滤除去茶叶，得到浸提液；
S3、原液混合：将所述脱脂奶粉、代糖加入所述浸提液中，然后水浴加热10min，使原液混合均匀，得到混合液；
S4、将所述混合液冷却至40℃，然后加入蜂蜜，搅拌混合均匀；
S5、将乙基麦芽酚稀溶液加入步骤S4所得混合液中，先搅拌混合均匀后，再加入瓜尔豆胶、罗汉果叶提取物，加热至60℃并进行搅拌，使原料分散并混合均匀，得到低糖奶茶。
对比例2
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000007
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本对比例的低糖奶茶的制备方法与对比例1的相同。
对比例3
一种低糖奶茶，按重量份计，包括如下组分：
Figure PCTCN2021122930-appb-000008
其中，代糖为罗汉果苷和赤藓糖醇按重量比1:2混合。
本对比例的低糖奶茶的制备方法与对比例1的制备方法相同。
将实施例1-3和对比例1-3所制成的低糖奶茶分别进行溶液稳定性、苦涩感、酯型儿茶素和简单儿茶素含量的检测。
稳定性检测方法如下：
溶液稳定性检测方法按万景瑞,张乐,王赵改,等.新型板栗饮料稳定性研究[J].食品与发酵工业,2019,45(14):158-162中公开的方法进行，具体为：取适量样品，装入50mL的离心管中，以4000r/min的转速离心10min，弃去上层清液，然后将沉淀物放入烘箱中干燥，测定沉淀物质量，按以下公式计算稳定性：
稳定性/％＝(1-W 0/W)×100％；
上式中，W 0为干燥后所得固体物质质量；W为待测样品质量。
实施例1-3和对比例1-3的稳定性测试结果如表1所示。
表1实施例1-3和对比例1-3的稳定性测试结果
Figure PCTCN2021122930-appb-000009
如表1所示，实施例1-3的稳定性明显高于对比例1-3，说明加入罗汉果叶提取物可有效提高无糖奶茶的稳定性。
儿茶素含量检测方法为：采用高效液相色谱法，所得图谱即表征低糖奶茶儿茶素中各物质含量。
实施例1-3的儿茶素含量测定结果如图1-3所示；对比例1-3的儿茶素含量测定结果如图4-6所示。
如图1-6所示，图1-3中的代表EGCG和ECG的波峰的面积明显小于图4-6中的，说明实施例1-3中产生苦涩味和具有收敛性的EGCG和ECG含量明显低于对比例1-3的。
综上，实施例1-3和对比例1-3的无糖奶茶的稳定性和儿茶素综合 检测结果如表2所示。
表2实施例和对比例的无糖奶茶综合检测结果
Figure PCTCN2021122930-appb-000010
以上所述实施例的各技术特征可以进行任意的组合，为使描述简洁，未对上述实施例中的各个技术特征所有可能的组合都进行描述，然而，只要这些技术特征的组合不存在矛盾，都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (8)

  1. 一种低糖奶茶，其特征在于，按重量份数计，包括以下组分：
    Figure PCTCN2021122930-appb-100001
    其中，所述代糖由罗汉果苷和赤藓糖醇组成。
  2. 根据权利要求1所述的低糖奶茶，其特征在于，所述罗汉果苷和所述赤藓糖醇按重量比为1∶2混合。
  3. 根据权利要求1所述的低糖奶茶，其特征在于，所述罗汉果叶提取物由以下方法制备：
    取罗汉果干燥叶，加入纤维素酶后用45～50℃热水浸泡1～2h，然后进行超声波处理，抽滤，将所得滤液进行离心得到上清液；接着使用大孔吸附树脂进行处理，稀乙醇洗脱，得到洗脱液；最后将所述洗脱液浓缩、干燥，得到所述罗汉果叶提取物。
  4. 根据权利要求3所述的低糖奶茶，其特征在于，用去离子水冲洗10倍柱体积，再用30％乙醇过柱洗脱。
  5. 根据权利要求1-4任一项所述的低糖奶茶，其特征在于，所述茶叶为乌龙茶叶、黑茶叶或绿茶叶。
  6. 一种权利要求1-5任一项所述的低糖奶茶的制备方法，包括以下步骤：
    S1、茶叶预处理：将所述茶叶与罗汉果叶共同煎煮，先加入85℃ 热水浸泡10～15min，然后滤去水并用热水冲洗茶叶和罗汉果叶；
    S2、浸提：经步骤S1处理后的茶叶和罗汉果叶用85℃去离子水浸提，之后过滤除去茶叶，得到浸提液；
    S3、原液混合：将所述脱脂奶粉、代糖加入所述浸提液中，然后水浴加热，使原液混合均匀，得到混合液；
    S4、将所述混合液冷却，然后加入蜂蜜，混合均匀；
    S5、将乙基麦芽酚稀溶液加入步骤S4所得混合液中，混合均匀后，再加入瓜尔豆胶、罗汉果叶提取物，加热，使原料分散并混合均匀，得到所述低糖奶茶。
  7. 根据权利要求6所述的低糖奶茶的制备方法，其特征在于，所述乙基麦芽酚稀溶液浓度为0.02～0.05g/mL。
  8. 根据权利要求6所述的低糖奶茶的制备方法，其特征在于，步骤S1中，冲洗时间不超过1min；步骤S2中，浸提时间为5min；步骤S3中，水浴加热时间微10～15min；步骤S4中，将所述混合液冷却至40℃。
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