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Milk tea wine and preparation method thereof

A technology of milk tea wine and cream, applied in the field of food, can solve the problem of high energy and achieve the effect of good taste

Active Publication Date: 2010-06-23
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although cream liqueur has a good taste and low alcohol content, it is suitable for most people to drink, but because it contains fat and more sugars, it has high energy. This is also the main obstacle it faces in marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Recipe: according to the mass percentage, 20% of cooked Pu'er tea, 15% of double cream, 25% of edible alcohol (70% v / v), 36% of water, 2% of emulsifier (monoglyceride), 2% of auxiliary materials (Aspen Butter).

[0019] Preparation steps: (1) Soak Pu’er tea in hot water at 90 degrees Celsius for 20 minutes, filter out the Pu’er tea leaves, and cool to obtain tea water; (2) Add emulsifier and auxiliary materials into tea water, stir to fully dissolve to obtain a tea water system; (3) Cream Put into the tea system, stir, and then pass through a colloid mill to fully emulsify it to obtain a tea-cream emulsification system premix; (4) prepare edible alcohol raw materials; (5) prepare the tea-cream prepared in steps (3) and (4) The emulsification system pre-mixture and edible alcohol are mixed slowly while stirring; (6) the above-mentioned mixture is circulated and homogenized twice under a pressure of 31 MPa, and sterilized to obtain milk tea wine.

Embodiment 2

[0021] Formula: according to mass percentage, black tea 15%, cream 15%, sorghum wine (60 degree v / v) 3%, water 65%, emulsifier 1% (lecithin), auxiliary material 1% (cyclamate).

[0022] Preparation steps: (1) Soak black tea in hot water at 90 degrees Celsius for 20 minutes, filter to remove tea leaves, and cool to obtain tea water; (2) Put emulsifier and auxiliary materials into tea water, stir to fully dissolve to obtain tea water system; (3) Add cream to tea water system, stirred, and then passed through a colloid mill to be fully emulsified to obtain a tea-cream emulsification system premix; (4) preparing sorghum wine raw materials; (5) emulsifying the tea-cream prepared in steps (3) and (4) The system premix and sorghum liquor are mixed slowly while stirring; (6) the above mixture is circulated and homogenized twice under a pressure of 24MPa, and sterilized to obtain milk tea liquor.

Embodiment 3

[0024] Recipe: according to mass percentage, black tea (Fuzhuan tea) 10%, fresh cream 0.1%, corn wine (50 degrees v / v) 15%, water 50%, emulsifier 0.1% (glycoside ester), auxiliary material 24.8% (white Granulated sugar 10%, glucose 11%, sorbitol 2.8%, xylooligosaccharide 1%).

[0025] Preparation steps: (1) Soak Fuzhuan brick tea in hot water at 90 degrees Celsius for 20 minutes, filter to remove tea leaves, and cool to obtain tea water; (2) Add emulsifier and auxiliary materials into tea water, pass through a colloid mill to fully dissolve them to obtain a tea water system; (3) Put the cream into the tea system, stir to make it fully emulsified, and obtain the tea-cream emulsification system premix; (4) prepare corn wine raw materials; (5) prepare the tea-cream emulsification system premix prepared in steps (3) and (4) Slowly mix with corn wine while stirring; (6) Circulate and homogenize the above mixture three times under a pressure of 3.5 MPa, and sterilize to obtain milk ...

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PUM

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Abstract

The invention discloses a milk tea wine and a preparation method thereof. The raw material formula comprises the following components in percentage by weight: 0.1-20% of tea, 0.1-40% of cream, 3-40% of base wine, 20-90% of water, 0.1-10% of emulsifier and 0-10% of auxiliary material. Tea water is obtained by soaking and filtering; emulsifier and auxiliary materials except essence and pigment are added into tea water to obtain a tea water system; cream is put into the tea water system to be fully mixed; the base wine is put into the tea water and the cream system to be evenly mixed; and delicious and refreshing milk tea wine beverage can be obtained after high pressure homogenization and sterilization. The milk tea wine of the invention combines the characteristics of the traditional wine that the taste is good and the traditional wine is suitable for the majority of people to consume, and also combines the health care functions of effective components, such as inherent tea polyphenol,tea polysaccharide, theanine and the like in tea. The invention takes tea as the raw material, contains natural pigments, such as theabrownine, thearubigin, theaflavin and the like as well as tea perfume and endows different colors and perfumes to milk tea wine.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a milk tea wine and a preparation method thereof. Background technique [0002] Cream wine, also known as liqueur, is a traditional folk drink in Ireland. Because of its low ethanol content, it has a special creamy aroma and a delicate and soft taste. It is not only suitable for adult men to drink, but also suitable for women and children. The Irish region is favored by consumers. Due to the special flavor of cream and moderate ethanol concentration, it overcomes the shortcomings of strong irritation of traditional liquor and low ethanol concentration of beer. Therefore, it has a good development prospect in our country. [0003] Due to the long-term storage of the product or the influence of external factors, there will be phenomena such as fat floating, protein denaturation, precipitation, and short shelf life. Therefore, improving its stability has become an important subject o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 焦家良宋普球吴静孙庞范源焦少良
Owner 云南龙润茶业集团有限公司
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