CN116195665A - A kind of jelly fruit juice tea and preparation method thereof - Google Patents

Abstract

The invention provides a jelly-like fruit juice tea and a preparation method thereof. The jelly fruit juice tea of the present invention, its raw material comprises tea soup, fruit juice, carrageenan, locust bean gum, potassium chloride and pure water, in terms of raw material total amount 1000 weight parts, described tea soup 50-100 weight parts, described carrageenan The gum is 2-6 parts by weight, the locust bean gum is 1-5 parts by weight, and the potassium chloride is 0.5-1 parts by weight. The invention can provide a juice tea beverage with a novel texture, which has a soft and springy mouthfeel and good stability, and can improve the texture consistency of the product during shelf life at room temperature.

Description

Jelly-like juice tea and preparation method thereof

Technical Field

The invention relates to the technical field of fruit juice tea beverages, and in particular to a jelly-like fruit juice tea with a novel texture and a preparation method thereof.

Background Art

As one of the three major non-alcoholic beverages in the world, tea is rich in active ingredients such as tea polyphenols, protein, alkaloids, tea polysaccharides, and has many functions such as antioxidant and anti-cancer.

Juice tea is a drink made by mixing freshly squeezed juice or concentrated juice with tea soup, which has a unique flavor that blends fruit and tea aromas. At present, the production and processing of juice tea is to soak tea leaves in hot water, cool and filter to obtain tea soup, and then mix it with juice. Therefore, the juice tea on the market is usually in liquid form with a single taste. We hope to have a new type of juice tea beverage with a new texture.

Jelly is a common snack food on the market, loved by consumers for its unique taste and diverse flavors. However, jelly products on the market generally have problems such as low nutritional value and high degree of homogeneity.

The present invention combines the taste advantage of jelly with the unique flavor of fruit juice tea beverage to invent a jelly-like fruit juice tea product with rich characteristics.

Summary of the invention

Technical issues to be solved

The purpose of the present invention is to provide a fruit juice tea beverage with a new texture. Through the product formula combination design and the exploration of the synergistic effect of the solid concentration of the fruit juice tea and the addition amount of the gelling agent, a jelly-like fruit juice tea is provided, which has a soft and chewy taste and can maintain the texture consistency during the shelf life at room temperature.

Another object of the present invention is to provide a method for preparing the jelly-like juice tea.

Technical solutions to the problem

In order to achieve the above object, one aspect of the present invention provides a jelly-like juice tea, the raw materials of which include tea soup, juice, carrageenan, locust bean gum, potassium chloride and pure water.

Based on 1000 parts by weight of the total amount of raw materials, the tea soup is 50-100 parts by weight, the carrageenan is 2-6 parts by weight, the locust bean gum is 1-5 parts by weight, and the potassium chloride is 0.5-1 parts by weight.

The tea soup is the main flavor raw material of the jelly-like juice tea of the present invention, and can provide a rich tea taste by extracting tea polyphenols. In addition, the tea soup has a certain amount of solids, and contains potassium ions and a small amount of calcium ions that promote gelation, which can promote gelation.

Optionally, the tea soup is a clarified liquid obtained by extracting tea leaves with 50-55° C. pure water in a weight ratio of 1:15 to 1:20.

The tea leaves are not particularly limited and can be one or more of green tea, oolong tea, white tea, black tea, dark tea, scented tea, etc., and can be appropriately selected according to the taste of the desired product. The tea leaves are preferably Maojian, Longjing, Tieguanyin, Dahongpao, Pu'er, jasmine tea, etc.

Generally, in the process of preparing tea soup, the choice of temperature is particularly important. Since hot water extraction has a good dissolution effect on tea leaves, a 90°C high-temperature tea extraction process is generally used on the market. However, high-temperature tea extraction will increase the volatilization of heat-sensitive components in tea leaves, deepen the color of the tea soup, deteriorate the flavor, and produce bitter taste, etc. The present invention adopts a low-temperature cold extraction process to prepare tea soup. Unlike high-temperature tea extraction, it can further retain the original flavor of the tea soup, making the tea feel more natural and soft, and under specific conditions, it can make the yield of tea polyphenols in tea leaves higher.

In the jelly-like juice tea of the present invention, the content of tea soup is 50-100 parts by weight, preferably 60-80 parts by weight. When the content of tea soup is too low, the tea aroma of the product will be lost, affecting the product flavor; when the content of tea soup is too high, the tea astringency of the tea beverage will become bitter, affecting the product flavor. Therefore, the addition amount of the tea soup is preferably such that the content of tea polyphenols in the jelly-like juice tea product of the present invention is ≥200 weight ppm, and more preferably such that the content of tea polyphenols in the product is maintained between 400 weight ppm and 1000 weight ppm. If the content of tea polyphenols is less than 200 weight ppm, the technical effect of the present invention may not be obtained.

Carrageenan, locust bean gum and potassium chloride are the main gelling agents of the jelly-like juice tea of the present invention, wherein the carrageenan is preferably κ-carrageenan.

Normally, the preparation of jelly requires moderate hot filling before molding to ensure that the texture of the product will not collapse. The hot filling conditions have high requirements for production equipment, packaging and product flavor retention. Therefore, it is particularly important to choose a suitable colloid formula, which determines the gel temperature of the product during molding. The lower the temperature, the lower the requirements for the production process and product formula. Carrageenan has a low gel temperature. The gel formed by κ-carrageenan has the characteristics of soft and elastic taste and good water retention. However, when carrageenan is added alone to juice tea, the gel effect is poor and a stable gel structure cannot be formed. In the present invention, carrageenan is compounded with an appropriate amount of locust bean gum and potassium chloride, which can promote the formation of gel in the product and improve the gel hardness of the jelly-like juice tea product, which can improve the texture consistency of the product during the room temperature shelf life, and the solidification point of the combination is 40-50°C, which is more conducive to the feasibility of industrial production. The mechanism is as follows: the side chain-free region of the locust bean gum molecule forms a strong bond with the double helix structure of carrageenan, which makes the generated gel have higher strength, not only improving the elasticity and rigidity of the system, but also increasing its cohesion with the increase of locust bean gum concentration. In addition, the bond between K ⁺ ions and carrageenan can also enhance the gel strength of the finished product. In addition, the other ingredients in the juice tea formula have little effect on the strength of the carrageenan gel system.

In the jelly-like juice tea of the present invention, the content of carrageenan is 2-6 parts by weight, preferably 4-6 parts by weight, and more preferably 4.8 parts by weight; the content of locust bean gum is 1-5 parts by weight, preferably 1-3 parts by weight, and more preferably 1.2 parts by weight; and the content of potassium chloride is 0.5-1 parts by weight, and preferably 0.8 parts by weight. When the content of carrageenan is less than 2 parts by weight or greater than 6 parts by weight, or the content of locust bean gum is less than 1 part by weight or greater than 5 parts by weight, the technical effect of the present invention cannot be obtained.

Fruit juice is another flavor raw material of the jelly-like fruit juice tea of the present invention, which can provide fruity flavor to the product and can also be used as a natural sour taste providing substance to adjust the sour taste of the product. In addition, the fruit juice can also provide solids, which has a certain positive effect on the stability of the product. The fruit juice is not particularly limited, and can be freshly squeezed fruit juice obtained by squeezing fresh fruit juice, or concentrated fruit juice can be used.

Optionally, the concentrated fruit juice may be concentrated lemon juice, concentrated apple juice, concentrated lychee juice, concentrated mango juice, etc., and commercial products may be used or prepared by conventional methods. In particular, concentrated lemon juice has a natural sour taste and can be used in combination with an acidity regulator described later to adjust the sour taste, so it is preferred. As a method for preparing concentrated fruit juice, taking concentrated lemon juice as an example, it can be obtained by squeezing and concentrating lemon fruits, and the concentration multiple is not less than 8.2 times that of reconstituted lemon juice.

In the present invention, the raw materials of the jelly-like juice tea may further include a sweetness regulator and/or an acidity regulator.

Sweeteners and acidifiers are additives used to flavor jelly-like juice teas.

Optionally, the sweetness regulator is one or more of white sugar, sucralose and erythritol. The selection and addition amount of the sweetness regulator have a great influence on the solid content of the product. For example, when sucrose is added, the solid content of the product is about 10%, and when sucralose and other sugar substitutes are added, the solid content of the product is about 5%. For the same colloid formula, the larger the solid content, the stronger the gel property. To ensure the consistency of the product taste, the addition ratio of the colloid can be appropriately adjusted according to different solid contents.

The sweetness flavoring agent is preferably white sugar. White sugar is a carbohydrate, can provide soluble solids, increase product density and saturation, and bring a certain positive effect to product stability, so it is preferred.

Optionally, the acidity regulator is one or more of citric acid and sodium citrate.

In terms of the selection of acidity regulators, most beverages on the market choose to use food additives such as citric acid and malic acid as the main source of sourness of beverages, and very few use concentrated fruit juice as a natural sourness providing substance. The present invention adjusts the sour-sweet ratio of the product by adding concentrated lemon juice and other fruit juices combined with an appropriate amount of sodium citrate, making the sour-sweet taste more natural.

Preferably, in the jelly-like juice tea of the present invention, the juice comprises concentrated lemon juice, and the acidity regulator is sodium citrate. The taste of the product is adjusted by combining concentrated lemon juice as concentrated juice with sodium citrate as an acidity regulator. Concentrated lemon juice can enhance the flavor of the product and enrich the taste of the product. Sodium citrate can neutralize the sourness and sweetness in the product, making the taste of the product more harmonious, thereby enhancing the competitiveness of the product.

Pure water is the solvent in the jelly-like juice tea system of the present invention, and plays the role of gelling and supporting, providing the product with a special taste and transparent color.

In addition, edible flavors can be further added to the jelly-like juice tea of the present invention. The edible flavors play the role of flavor regulators and are used to improve the flavor of the product.

In one example, the raw materials of the jelly-like juice tea of the present invention include the following components based on a total amount of 1000 parts by weight: 75-95 parts by weight of white sugar, 50-100 parts by weight of tea soup, 10-20 parts by weight of concentrated apple juice, 2-5 parts by weight of concentrated lemon juice, 0-1 part by weight of sodium citrate, 0-2 parts by weight of edible flavoring, and the remainder of pure water.

Another aspect of the present invention provides a method for preparing the above-mentioned jelly-like juice tea, comprising the following steps: preparing tea soup, preparing juice tea base, preparing gum solution, mixing the juice tea base with the gum solution to a fixed volume, sterilizing and filling.

In the step of preparing the juice tea base, tea soup, juice, an acidity regulator added as required, a portion of a sweetness regulator added as required, and an edible flavor added as required are added to a portion of pure water, mixed and fixed to 50% of the amount of ingredients, and stirred thoroughly until no lumps of particles are visible, to obtain the juice tea base;

In the step of preparing the gum solution, carrageenan, locust bean gum, potassium chloride and the remaining sweetness regulator added as needed are uniformly mixed in the remaining ingredient water to obtain the gum solution.

Optionally, in the step of preparing tea soup, the tea leaves are extracted with pure water at 50-55°C at a weight ratio of 1:15 to 1:20, filtered, left to stand at a temperature below 8°C for more than 15 minutes, and centrifuged to obtain clarified tea soup.

Optionally, in the sterilization step, sterilization is performed at a sterilization parameter of 110-112°C/4s.

Optionally, in the filling step, the liquid is cooled to 45°C-55°C for hot filling.

In one example, the method for preparing the jelly-like juice tea of the present invention comprises the following steps:

1) preparing tea soup: extracting tea leaves with pure water at 50-55° C. at a weight ratio of 1:15 to 1:20 for 30 min, filtering, standing at a temperature below 8° C. for more than 15 min, and then centrifuging at 5000 rpm to obtain a clear tea soup solution;

2) preparing a juice tea base: adding concentrated juice, acidity regulator, tea soup, part of sweetness regulator, and edible flavor to part of pure water, mixing and adjusting the volume to 50% of the amount of ingredients, and stirring until no lumps are visible, to obtain a juice tea base;

3) preparing a gum solution: uniformly mixing the remaining sweetness regulator, carrageenan, locust bean gum and potassium chloride in the remaining pure water, wherein the temperature of the pure water is 20-30° C., to obtain a gum solution;

4) Mixing and fixing the volume: Mix the juice tea base and the gum solution evenly;

5) Sterilization: sterilize at the sterilization parameter of 110-112℃/4s;

6) Filling: Cool down to 45℃～55℃ for hot filling.

During the preparation process, the production pipeline is kept warm at above 45°C after heating, otherwise the solution will form flocs, which will easily clog the pipeline, making it difficult to form a stable gel texture and to obtain the technical effect of the present invention.

Beneficial Effects

According to the technical solution of the present invention, a jelly-like juice tea with a new texture can be provided, which has a soft and elastic taste, good stability, and can be stored at room temperature. In addition, the product can have a richer tea taste.

DETAILED DESCRIPTION

The present invention is specifically described below by examples and comparative examples, but the present invention is not limited to the following examples. Within the scope of the present invention, modifications and changes made to the following examples are also included in the scope of the present invention.

The raw materials and equipment used in the present invention, unless otherwise specified, are commonly used in the art.

Hereinafter, concentrated apple juice and concentrated lemon juice were purchased from Grey Juice Industries Ltd.

Example 1

1. Product formula composition (per 1000 grams):

2. Preparation method:

1) Preparation of tea soup: 4 g of Maojian tea was extracted with 55° C. pure water at a weight ratio of 1:20 for 30 min, filtered through 100 mesh, allowed to stand at 7° C. for 15 min, and then centrifuged at 5000 rpm to obtain clarified tea soup.

2) Preparing a juice tea base: adding concentrated apple juice, concentrated lemon juice, sodium citrate, the tea soup prepared above, part of white sugar, and edible flavoring to part of pure water, mixing and settling to 50% of the amount of ingredients, and stirring thoroughly until no lumps are visible to obtain a juice tea base.

3) Preparing a gum solution: Evenly mix the remaining white sugar, carrageenan, locust bean gum and potassium chloride in the remaining pure water to obtain a gum solution.

4) Mixing and adjusting volume: Mix the juice tea base and gum solution evenly.

5) Sterilization: Sterilization is carried out at the sterilization parameter of 110℃/4s.

6) Filling: Cool down to 50℃ for hot filling, then spray code and put into storage.

Example 2

1. Product formula composition (per 1000 grams):

2. Preparation method:

The juice tea was prepared according to the same steps as in Example 1.

Example 3

1. Product formula composition (per 1000 grams):

2. Preparation method:

The juice tea was prepared according to the same steps as in Example 1.

Comparative Example 1

1. Product formula composition (per 1000 grams):

2. Preparation method:

A jelly-like fruit juice tea was prepared in the same manner as in Example 1, except that locust bean gum and potassium chloride were not added in step 3).

Comparative Example 2

1. Product formula composition (per 1000 grams):

2. Preparation method:

A jelly-like fruit juice tea was prepared by the same procedure as in Example 1, except that κ-carrageenan and potassium chloride were not added in step 3).

Comparative Example 3

1. Product formula composition (per 1000 grams):

2. Preparation method:

A jelly-like fruit juice tea was prepared in the same manner as in Example 1 except that potassium chloride was not added in step 3).

Test Example 1: Evaluation of gel state and gel hardness

The gel state of the product was visually observed and the gel hardness was measured according to the following method. The results are shown in Table 1.

Gel hardness test method: The sample was filled into a cylindrical mold with a diameter of 70 mm and a height of 100 mm, and analyzed using a BROOKFIELD TEXTURE PRO CT texture analyzer, with the probe selected as TA5, the operating mode as TPA (total texture analysis), the trigger sensing force as 2.0 g, the test probe as 24 mm down, and the down speed as 1 mm/s, to measure the gel hardness. The results are shown in Table 1.

Test Example 2: Taste and flavor test

The products of the embodiments and comparative examples were tasted by 50 testers. The overall preference of the products was scored based on the soft and chewy taste, tea taste, sweet and sour taste, and fruit flavor, with 1 being the lowest (not liking it at all) and 5 being the highest (liking it very much). The average score of the overall preference and the percentage of people who liked the product (score ≥ 4 points) are shown in Table 1.

Table 1

Note: “-” means no test was performed.

As can be seen from the above table, Examples 1-3 can promote the formation of gel in the product and improve the gel hardness of the product by using carrageenan, locust bean gum and potassium chloride as the main gelling agents, thereby improving the texture consistency of the product during the shelf life at room temperature, and having a soft and elastic taste and significant flavor. In contrast, Comparative Example 1, which only adds carrageenan, has a poor gel effect, cannot form a stable gel structure, and has a poor taste; Comparative Example 2, which only adds locust bean gum, can only thicken the solution but cannot form a gel; Comparative Example 3, which adds carrageenan and locust bean gum at the same time, although it can form a gel structure, compared with Example 3, which further adds potassium chloride, the gel strength is clearly reduced, and the taste and flavor are significantly poor.

Possibility of industrial application

The present invention can provide a jelly-like fruit juice tea with a new texture, which has a soft and elastic taste and good stability, can be stored at room temperature, and can improve the texture consistency of the product during its shelf life at room temperature.

Claims (10)

1. A kind of jelly-like fruit juice tea, its raw material comprises tea soup, fruit juice, carrageenan, locust bean gum, potassium chloride and pure water, Based on 1000 parts by weight of the total amount of raw materials, the tea soup is 50-100 parts by weight, the carrageenan is 2-6 parts by weight, the locust bean gum is 1-5 parts by weight, and the potassium chloride is 0.5-5 parts by weight. 1 part by weight. 2. The jelly-like fruit juice tea according to claim 1, wherein the carrageenan is κ-carrageenan. 3. The jelly-like fruit juice tea according to claim 1, wherein the content of the carrageenan is 4-6 parts by weight, and the content of the locust bean gum is 1-3 parts by weight. 4. The jelly-like fruit juice tea according to claim 1, wherein the tea soup is the clarified liquid obtained after extracting the tea leaves with pure water at 50-55°C in a weight ratio of 1:15-1:20, Described tealeaves can be one or more in green tea, oolong tea, white tea, black tea, black tea, Preferably, the content of tea polyphenols in the jelly-like fruit juice tea is ≥200 ppm by weight. 5. The jelly-like juice tea according to claim 1, said raw material further comprising a sweetness regulator, said sweetness regulator can be one or more of white granulated sugar, sucralose and erythritol , preferably white granulated sugar; and/or The raw material further includes an acidity regulator, which can be one or more of citric acid and sodium citrate; Preferably, the fruit juice comprises lemon juice concentrate and the acidity regulator is sodium citrate. 6. The jelly-shaped fruit juice tea according to claim 1, further comprising food essence. 7. The jelly-like fruit juice tea according to any one of claims 1-6, wherein the raw materials include the following components in a total amount of 1000 parts by weight: 75-95 parts by weight of white granulated sugar, 50-100 parts by weight of tea soup, concentrated 10-20 parts by weight of apple juice, 2-5 parts by weight of concentrated lemon juice, 2-6 parts by weight of carrageenan, 1-5 parts by weight of locust bean gum, 0.5-1 part by weight of potassium chloride, 0-1 part by weight of sodium citrate parts, 0-2 parts by weight of edible essence, and the balance of pure water. 8. The preparation method of the jelly-like fruit juice tea described in any one of claims 1-7, comprises the steps: prepare tea soup, prepare fruit juice tea base material, prepare gum solution, fruit juice tea base material and gum solution are mixed Constant volume, sterilization and filling, In the step of preparing the fruit juice tea base material, add tea soup, fruit juice, acidity regulator added as required, part of sweetness regulator added as required, food flavor added as required, add part of pure water, mix and set to volume 50% of the ingredients, fully stirred until no visible lump particles, to obtain the fruit juice tea base; In the step of preparing the gum solution, the carrageenan, locust bean gum, potassium chloride, and the remaining sweetness regulator added as needed are uniformly mixed with the remaining ingredient water to obtain the gum solution. 9. The preparation method according to claim 8, in the step of preparing tea soup, the tea leaves are extracted with pure water at 50-55°C in a weight ratio of 1:15 to 1:20, filtered, The temperature of ℃ was left to stand for more than 15 minutes, and the clarified tea soup was obtained after centrifugation. 10. The preparation method according to claim 8, in the step of sterilizing, sterilize with a sterilization parameter of 110-112°C/4s; in the step of filling, cool the feed liquid to 45°C-55°C hot fill.