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Salty milky tea and process for preparation thereof

A technology of milk tea and salty taste, which is applied in the field of salty milk tea and its preparation, to achieve the effect of reducing component loss, smooth taste and good stability

Active Publication Date: 2012-01-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Salt is also one of the indispensable substances for human metabolism. However, due to the denaturation of protein when exposed to salt and the differences in drinking habits in different regions, most of the liquid milk tea drinks on the market today are sweet milk tea drinks, and no salty milk tea is seen.

Method used

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  • Salty milky tea and process for preparation thereof
  • Salty milky tea and process for preparation thereof
  • Salty milky tea and process for preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The salty milk tea formula of the present embodiment is (calculated by one ton of product)

[0029] Milk 800kg

[0030] 1.0 kg iodized salt

[0031] Microcrystalline cellulose 1.0 kg

[0032] Carrageenan 0.06 kg

[0033] Sodium alginate 0.4 kg

[0034] Glyceryl monostearate 0.8 kg

[0035] Sucrose fatty acid lipid 0.3 kg

[0036] Brewed tea juice (Chuanzi brick tea) 10kg

[0037] Anhydrous butter 7kg

[0038] Food flavor 1.1 kg

[0039] water balance

[0040] Raw material standards: tea juice is made of Chuanzi brick tea: water = 1:100, boiled at 80-90°C for 10-20 minutes, then cooled, and the performance indicators of the remaining raw materials meet the requirements of relevant quality standards. The stabilizer, anhydrous butter Or cream or butter, etc. are evenly added to the batching tank, mixed with milk, put tea soup into the batching tank, and mixed with milk; preheat the obtained material liquid to 50°C, and then homogenize, the homogenization pressure ...

Embodiment 2

[0043] The salty milk tea formula of the present embodiment is (calculated by one ton of product)

[0044] Milk 900kg

[0045] 2.5 kg iodized salt

[0046] Microcrystalline cellulose 0.8 kg

[0047] Carrageenan 0.1 kg

[0048] Sodium alginate 0.15 kg

[0049] Glyceryl monostearate 0.3 kg

[0050] Sucrose fatty acid lipid 0.5 kg

[0051] Black tea powder (Indian Assam black tea leaves) 2.5 kg

[0052] Butter 4 kg

[0053] Food flavor 1.1 kg

[0054] water balance

[0055] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0056] Add the stabilizer, anhydrous cream or cream or butter evenly into the ingredient tank, mix well with the milk, put the instant tea powder into the ingredient tank, and mix well with the milk; preheat the material liquid to 70°C, and then Homogenization, the homogenization pressure is 25MPa, and the temperature is 70°C; then sterilized and filled.

[0057]The product feature of the salty mil...

Embodiment 3

[0085] The salty milk tea formula of the present embodiment is (calculated by one ton of product)

[0086] Milk 936.4 kg

[0087] 0.4 kg iodized salt

[0088] Microcrystalline cellulose 0.5 kg

[0089] Carrageenan 0.08 kg

[0090] Sodium alginate 0.3 kg

[0091] Glyceryl monostearate 0.6 kg

[0092] Sucrose fatty acid lipid 0.4 kg

[0093] Tea juice (green tea) 7kg

[0094] Butter 4 kg

[0095] water balance

[0096] Raw material standards: tea juice is made of green tea: water = 1:100, boiled at 80-90°C for 10-20 minutes, then cooled, and the performance indicators of other raw materials meet the requirements of relevant quality standards, and stabilizers, butter, etc. are evenly added In the batching tank, fully mix with milk, put the tea soup into the batching tank, and fully mix with milk; preheat the obtained feed liquid to 60°C, and then homogenize, the homogenization pressure is 20MPa, and the temperature is 60°C; then Sterile filling.

[0097] The product cha...

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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 orbutter, 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 healthcarecomponents 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/156A23C9/154
Inventor 巴根纳樊启程孙超付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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