Salty milky tea and process for preparation thereof

Abstract

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

Description

technical field

[0001] The invention relates to the field of liquid milk, in particular to a salty milk tea and a preparation method thereof. Background technique

[0002] Tea is a traditional Chinese beverage and is recognized as the best beverage in the world. Chinese people have had the habit of drinking tea since ancient times. It has a long history. Tea contains tea polyphenols, caffeine, organic acids, multivitamins, proteins, free amino acids, polysaccharides, minerals, tannins and other substances, among which tea polyphenols are the main components of tea, accounting for 20-30% of the dry matter content , studies have shown that tea polyphenols have the functions of anti-inflammatory, antibacterial, anti-caries tooth protection, lowering blood fat, lowering blood sugar, lowering blood pressure, anti-aging, anti-radiation, anti-cancer and anti-cancer functions. Theanine is a unique amino acid in tea, accounting for More than 50% of the total amino acid content has ...

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