Instant milk tea powder and preparation method thereof

A technology for instant milk tea and milk powder, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of large negative impact on the environment, large energy consumption, restricting product development, etc., and achieves small negative impact, good coordination, and energy saving. consumption effect

Active Publication Date: 2010-12-22
JIAHE FOODS IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw and auxiliary materials required by the existing instant milk tea powder manufacturing technology are all spray-dried, which consumes a lot of energy and has a great negative impact on the environment. At the sam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Each raw material component of Example 1 corresponding to Table 1 was weighed in sequence.

[0051] (1) Dissolving dipotassium hydrogen phosphate with water to prepare an aqueous solution of dipotassium hydrogen phosphate, and dissolving sodium caseinate with water at a temperature of 65° C. to prepare an aqueous solution of sodium caseinate;

[0052] (2) Stir and mix the above-mentioned dipotassium hydrogen phosphate aqueous solution and the above-mentioned sodium caseinate aqueous solution,

[0053] (3) Heat the vegetable oil with low melting point to 65°C, add monoglyceride and stir to mix evenly;

[0054] (4) inject the milk powder, glucose syrup, the solution prepared in step (2) and the solution prepared in step (3), and the tea extract into the emulsification tank at the same time for full emulsification, then inject the emulsified slurry into the homogenizer Emulsifying and homogenizing, injecting the homogenized slurry into a spray drying tower for spray dryin...

Embodiment 2

[0064] Each raw material component of Example 2 corresponding to Table 1 was weighed in sequence. The method described in Example 1 is adopted to prepare the instant milk tea powder of the present invention.

Embodiment 3

[0066] Each raw material component of Example 3 corresponding to Table 1 was weighed in sequence. The method described in Example 1 is adopted to prepare the instant milk tea powder of the present invention.

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PUM

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Abstract

The invention discloses instant milk tea powder and a preparation method thereof. The instant milk tea powder comprises the following components by weight percentage: 2%-4% of tea extract, 25%-35% of partially hydrogenated vegetable oil, 3%-8% of milk powder, 2.0%-4.0% of sodium caseinate, 0.5%-2.0% of glycerol monostearate, 1%-2% of dipotassium phosphate, 0.2%-0.4% of silicon dioxide and the balance glucose syrup. The preparation method of the invention can successfully integrate savory, mellow and smooth milk with sweet and pleasant tea into a whole, thus guaranteeing the good taste.

Description

technical field [0001] The invention relates to a milk tea powder and a preparation method thereof, in particular to an instant milk tea powder and a preparation method thereof. Background technique [0002] Milk is one of the oldest natural beverages. The chemical composition of milk is very high, and the types of minerals in milk are also very rich. In addition to calcium that we are familiar with, there are many contents of phosphorus, iron, zinc, copper, manganese, and molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. Milk is a natural nutritious food with high nutritional value, and it is the common best food for people of all ages. [0003] Tea is the best traditional Chinese beverage. Chinese people have had the habit of drinking tea since ancient times. According to ancient records, the meridians of tea are "heart...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 柳新荣
Owner JIAHE FOODS IND CO LTD
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