阅读说明：本技术 一种苹果绿茶饮料的制作工艺 (Making process of apple green tea beverage ) 是由 张锋 金杰 张旭光 刘春芬 芮怀瑾 吴昊 于 2019-10-18 设计创作，主要内容包括：本发明提供了一种苹果绿茶饮料的制作工艺,包括步骤一、苹果汁制备：选取新鲜苹果去皮去核后切块后与水混合,并加入护色剂护色,然后榨汁,灭菌；再与果胶酶混合进行酶解,酶解结束后灭酶处理,接着与壳聚糖混合,进行澄清处理,过滤得澄清苹果汁；步骤二、茶汁的制备：将绿茶与水混合后浸渍,过滤得到绿茶汁；步骤三、苹果绿茶复合饮料的制备：将澄清苹果汁与绿茶汁混合,并加入柠檬酸、蔗糖和食盐,混合均匀后分装,高温灭菌,灌装,即得到苹果绿茶复合饮料。本发明所用的原料苹果和绿茶来源广泛,制备方法简单,易操作,成本低,便于普遍推广,易于实现标准化、规范化和工厂化生产,制备得到的复合饮料口感好,营养丰富。(The invention provides a preparation process of an apple green tea beverage, which comprises the following steps: selecting fresh apples, peeling, removing kernels, cutting into blocks, mixing with water, adding a color fixative for color protection, then juicing and sterilizing; mixing with pectase for enzymolysis, inactivating enzyme after enzymolysis, mixing with chitosan, clarifying, and filtering to obtain clear apple juice; step two, preparing the tea juice: mixing green tea with water, soaking, and filtering to obtain green tea juice; step three, preparing the apple green tea compound beverage: mixing the clear apple juice and the green tea juice, adding citric acid, sucrose and salt, mixing uniformly, subpackaging, sterilizing at high temperature and filling to obtain the apple green tea compound beverage. The raw materials of the apple and the green tea are wide in source, the preparation method is simple, the operation is easy, the cost is low, the popularization is convenient, the standardized, normalized and industrialized production is easy to realize, and the prepared compound beverage is good in taste and rich in nutrition.)

1. The manufacturing process of the apple green tea beverage is characterized by comprising the following steps:

step one, preparing apple juice:

selecting fresh apples, peeling and removing kernels, cutting into pieces, mixing the blocky apples with water according to the mass ratio of 1: 1.5-2.5, adding a color fixative into the mixture for color protection, juicing the mixture after color protection, and sterilizing to obtain apple juice;

mixing apple juice with pectinase according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, carrying out enzymolysis at 45-60 ℃, and carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the apple juice subjected to enzymolysis;

mixing the apple juice subjected to enzymolysis with chitosan according to the ratio of 100 mL: mixing 0.2-0.5 g of materials and liquid, clarifying, and filtering to obtain clear apple juice;

step two, preparing the tea juice:

mixing green tea with water at 80-100 ℃ according to a ratio of 1 g: mixing 80-140 mL of materials and liquid, soaking at 80-100 ℃ for 5-10 min, and filtering to obtain green tea juice;

step three, preparing the apple green tea compound beverage:

uniformly mixing the clear apple juice obtained in the step one and the green tea juice obtained in the step two according to a volume ratio of 1: 2-6, adding citric acid, sucrose and salt into the mixed solution, wherein the mass fraction of the citric acid in the mixed solution is 0.1-0.25%, the mass fraction of the sucrose is 7-10%, and the mass fraction of the salt is 0.04-0.12%, uniformly mixing, subpackaging, sterilizing at high temperature, and filling to obtain the apple-green tea composite beverage.

2. The manufacturing process of apple green tea beverage as claimed in claim 1, wherein the color fixative in the first step is a mixture of citric acid and ascorbic acid;

wherein the mass ratio of the citric acid to the water is 0.2-0.5: 100, and the mass ratio of the ascorbic acid to the water is 0.2-0.5: 100.

3. The manufacturing process of apple green tea beverage according to claim 1, wherein the sterilization conditions in the first step are as follows: the temperature is 90-100 ℃, and the time is 60-120 s.

4. The manufacturing process of the apple green tea beverage according to claim 1, wherein the enzymolysis time in the first step is 1-2.5 h.

5. The manufacturing process of apple green tea beverage as claimed in claim 1, wherein the specific process of the enzyme deactivation treatment in the first step is as follows: heating the apple juice subjected to enzymolysis at 90-100 deg.C for 30-60s for inactivating enzyme.

6. The manufacturing process of apple green tea beverage according to claim 1, wherein the time of the clarification treatment in the first step is 6-18 h.

7. The manufacturing process of the apple green tea beverage according to claim 1, wherein the high temperature sterilization conditions in the third step are as follows: the temperature is 100-120 ℃, and the time is 15-35 s.

8. The manufacturing process of the apple green tea beverage according to claim 1, wherein the filling process in the third step is as follows: vacuum filling and sealing are adopted, the vacuum degree is 0.04-0.05 MPa, the filling temperature is 60-75 ℃, and cooling is carried out to the normal temperature after filling.

Technical Field

The invention relates to a preparation process of a beverage, in particular to a preparation process of an apple green tea beverage.

Background

The tea beverage is a liquid beverage prepared by taking water extract, concentrated solution or tea powder of tea leaves and the like as raw materials and adding water, sugar, sour agent, edible essence, fruit juice or plant (grain) extract and the like. Tea beverages originate in the united states, develop in japan, and flourish in taiwan of our country. At present, tea beverages are in a variety of types in domestic markets, but fruit juice tea beverages are almost not available in the markets, and fruit-flavored tea beverages mainly containing essence are in the markets, and the tea beverages contain few nutritional ingredients and food additives such as sodium citrate and sodium hexametaphosphate, so that the existing tea beverages are difficult to provide nutritional ingredients required by people. While apples are rich in minerals and vitamins and rich in nutrients, few studies on apple green tea beverages are currently conducted.

Disclosure of Invention

The invention provides a preparation process of an apple green tea beverage, which is simple in preparation process and rich in nutrition.

In order to achieve the purpose, the invention adopts the technical scheme that:

a manufacturing process of apple green tea beverage comprises the following steps:

step one, preparing apple juice:

selecting fresh apples, peeling and removing kernels, cutting into pieces, mixing the blocky apples with water according to the mass ratio of 1: 1.5-2.5, adding a color fixative into the mixture for color protection, juicing the mixture after color protection, and sterilizing at high temperature to obtain apple juice;

mixing apple juice with pectinase according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, carrying out enzymolysis at 45-60 ℃, and carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the apple juice subjected to enzymolysis;

mixing the apple juice subjected to enzymolysis with chitosan according to the ratio of 100 mL: mixing 0.1-0.4 g of materials and liquid, clarifying, and filtering to obtain clear apple juice;

step two, preparing the tea juice:

mixing green tea with water at 80-100 ℃ according to a ratio of 1 g: mixing 80-140 mL of materials and liquid, soaking at 80-100 ℃ for 5-10 min, and filtering to obtain green tea juice;

step three, preparing the apple green tea compound beverage:

uniformly mixing the clear apple juice obtained in the step one with the green tea juice obtained in the step two according to a volume ratio of 1: 2-6, adding citric acid, sucrose and salt into the mixed solution, wherein the mass fraction of the citric acid in the mixed solution is 0.1-0.25%, the mass fraction of the sucrose is 7-10%, and the mass fraction of the salt is 0.04-0.12%, uniformly mixing, subpackaging, sterilizing and filling to obtain the apple-green tea composite beverage.

Preferably, the color fixative in the first step is a mixture of citric acid and ascorbic acid;

wherein the mass ratio of the citric acid to the water is 0.2-0.5: 100, and the mass ratio of the ascorbic acid to the water is 0.2-0.5: 100.

Preferably, the sterilization conditions in the first step are as follows: the temperature is 90-100 ℃, and the time is 60-120 s.

Preferably, the enzymolysis time in the step one is 1-3.5 h.

Preferably, the enzyme deactivation treatment in the step one comprises the following specific processes: heating the apple juice subjected to enzymolysis at 90-100 deg.C for 30-60s for inactivating enzyme.

Preferably, the time of the clarification treatment in the step one is 6-18 h.

Preferably, the high-temperature sterilization conditions in the third step are as follows: the temperature is 100-120 ℃, and the time is 15-35 s.

Preferably, the filling process in the step three is as follows: vacuum filling and sealing are adopted, the vacuum degree is 0.04-0.05 MPa, the filling temperature is 60-75 ℃, and cooling is carried out to the normal temperature after filling.

Compared with the prior art, the invention has the following beneficial effects:

1. the raw materials of the apple and the green tea are wide in source, the preparation method is simple, the operation is easy, the cost is low, the popularization is convenient, and the standardized, normalized and industrialized production is easy to realize;

2. the apple green tea compound beverage prepared by the invention is green in color, rich in nutrition and good in taste, can fully exert the nutritive values of raw materials such as apples and green tea, and is a brand-new nutritional beverage.

Drawings

FIG. 1 is a graph of the effect of pectinase addition on clear apple juice transmittance;

FIG. 2 is the effect of enzymatic hydrolysis time on clear apple juice transmittance;

FIG. 3 is a graph of the effect of enzyme digestion temperature on clear apple juice transmittance;

FIG. 4 is a graph of the effect of chitosan addition on clear apple juice transmittance;

FIG. 5 is a graph of the effect of the volume ratio of clear apple juice and green tea juice on the composite beverage sensory;

FIG. 6 is the impact of sucrose mass fraction on the organoleptic properties of a compound beverage;

FIG. 7 is a graph of the effect of citric acid volume fraction on the sensory impact of a combination beverage;

figure 8 is the effect of the mass fraction of salt on the organoleptic properties of the combination beverage.

Detailed Description

The present invention will be described in detail below by way of specific embodiments. The scope of the invention is not limited to the specific embodiments.

The transmittance of the apple juice is measured by a spectrophotometer under the wavelength of 650 nm; and (3) measuring soluble solids, total acidity and pH value of the apple green tea compound beverage: the test is carried out according to GB/T12143 general analytical method for beverages; and (3) measuring the tea polyphenol of the apple green tea compound beverage: reference GB/T21733-.