Coconut milk tea and preparation method thereof

A technology of milk tea and coconut fruit, which is applied in the field of beverages, can solve the problems of resource waste and low utilization rate, and achieve the effects of improving utilization rate, easy operation and control, and enriching varieties

Inactive Publication Date: 2009-03-25
熊旭华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the coconuts used as beverages are coconut juice at present, and the coconut meat is hard and has only a slight fragrance, so the utilization rate is not high, resulting in a waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method is as follows:

[0023] (1) Coconut pulp is chopped into small pieces of 2-3mm. Take a part of the chopped pieces and add double the amount of water to make coconut pulp, then heat to 90-95°C and maintain the temperature for 5-10 minutes, then cool to 40-46°C; the cooled coconut pulp is washed with hydrochloric acid Adjust the pH value to 2.0-3.0, add pepsin for enzymolysis for 5-6 hours (enzymolysis time can be adjusted according to the amount of pepsin), then boil to inactivate the enzyme, and then lower to normal temperature; adjust the pH value of the enzymolysis product to Neutral, then filtered and separated; the filtrate was spray-dried to obtain powdered coconut powder for future use.

[0024] (2) Boil 200-400ml of water, add 30-40g of sugar, 30-45g of creamer and 10-20g of coconut powder, stir to dissolve;

[0025] (3) add water to the solution that is dissolved with white sugar, creamer and coconut powder, make total water consumption ...

Embodiment 2

[0028] What differs from Example 1 is that used coconut fruit grains are prepared by the following method: honey or caramel are added in water and form the solution of 60-80% (wt%), after coconut pulp is cut into the pulp grain of 2-3mm size, add Put it into honey or caramel solution, heat it to 70-90°C and keep it warm for 30-120 minutes for saccharification treatment, take it out, drain the excess sugar solution and cool it to room temperature.

Embodiment 3

[0030] The difference from Example 1 is that in step (2), 20-45g of light cream is also added to the water and stirred to dissolve it, so as to make milk tea with smoother mouthfeel.

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PUM

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Abstract

The invention discloses coconut milk tea which contains (by weight) 100 portions of solution and 5-30 portions of coconut grains. The solution is prepared by dissolving 30-40g white sugar, 30-45g milk cream and 10-20g coconut flour in 1,000ml of water; wherein the coconut flour is prepared from coconut flesh through the processing of enzymolysis through pepsin, filtrating and drying. The coconut milk tea is rich in unique nutritional components of coconut flesh, and the coconut flour treated with enzymolysis can improve the utilization ratio of nutrient components of the coconut flesh. The coconut grains can make the milk tea have the taste of fruit grains and maintain the faint scent of coconut flesh.

Description

technical field [0001] The invention relates to a drink, specifically a milk tea. Background technique [0002] Milk tea is an indispensable drink in the daily life of Mongolian herdsmen. It is a rich and fragrant drink formed by boiling and concentrating tea leaves, adding fresh milk or milk powder, and boiling again until the tea milk blends. Current milk tea is not limited to the above traditional methods, for example, ginger can also be added to make warm ginger milk tea, banana slices can be added to form banana milk tea, or other fruits can be added to form fruity milk tea. Yet this milk tea that adds fruit does not carry out deep processing to fruit, makes some macromolecular nutrients in the fruit difficult to be directly absorbed by the human body, has reduced the utilization rate of the nutrient in the fruit. [0003] Coconut, the Latin scientific name is Cocos nucifera L., also known as Xuyu, Yuewangtou, coconut ladle, big coconut, etc. It is now widely distribu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 熊旭华
Owner 熊旭华
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